Creamy Crabmeat Soup
From: Paule, Georgia, USA
Comments: Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 6 [3/4-cup / 190-mL each]
IngredientsPreparation
  • 7 ounces [200 g frozen crabmeat, thawed
  • 2 tablespoons [30 g] butter
  • 1/2 cup [125 mL] chopped onion
  • 1/2 cup [125 mL] chopped celery
  • 2 tablespoons [17.5 g] flour
  • Pinch of Cayenne pepper
  • 1/2 teaspoon [2.5 mL] salt
  • 2 cups [500 mL] milk
  • 1 cup [250 mL] heavy cream [35% m.s.g.]
  • 1 tablespoon [15 mL] dry Sherry
  • 1 tablespoon [15 mL] lemon juice
  • Freshly chopped parsley
  • Drain crabmeat; remove any remaining shell or cartilage.
  • Cut legs into pieces; reserve.
  • Melt onion and celery in melted butter for approximately 10 minutes.
  • Mix in flour, Cayenne pepper and salt.
  • Pour in milk; stir until thickened.
  • Puree mixture.
  • Pour mixture back into saucepan.
  • Stir in cream and reserved crabmeat; reheat, stirring.
  • Take away from heat; stir in Sherry and lemon juice.
  • Sprinkle with chopped parsley and serve.