Creamy Spicy Crabmeat Soup
Comments: A tasty clear crab-flavored broth, sweet red pepper and cream soup.
If desired, add a little boiled drained white rice or rice-shaped noodles to the soup, but it is excellent served as is.
Servings: 6 [1-cup / 250-mL each]
  • 2 cups [500 mL] fresh, or frozen thawed, crabmeat
  • 1 tablespoon [15 g] unsalted butter
  • 4 tablespoons [60 mL] dry Sherry or Marsala wine
  • 1 teaspoon [3 g] flour
  • 4 cups [1 L] whole milk
  • 2 tablespoons [30 mL] onion juice
  • 2 tablespoons [30 mL] freshly finely minced garlic
  • 1 large pinch freshly ground white pepper
  • 1/2 teaspoon [2.5 mL] Worcestershire sauce
  • Salt, to taste
  • 2/3 cup [160 mL] chopped sweet red pepper, membranes remove and seeded
  • 1/2 cup [125 mL] whipping cream, whipped
  • Hint of nutmeg [optional]
  • 1/2 cup [125 mL] freshly chopped parsley, to garnish
  • Remove any cartilage or shell pieces from crabmeat; set aside.
  • Into the lower part of a double boiler, bring some water to just a boil; melt unsalted butter into upper part of double boiler.
  • Pour in dry Sherry or Marsala wine; leave mixture to simmer for approximately 1 minute.
  • Stir in flour; cook for 2 to 3 minutes more, stirring.
  • Whip in milk before mixing in onin juice, minced garlic, ground white pepper and Worcestershire sauce.
  • Salt before mixing in reserved crabmeat, an chopped sweet red pepper.
  • Cook over low heat for 20 minutes.
  • Stir in cream, then reheat soup without boiling, until just hot.
  • If desired, for a spicy taste, mix in nutmeg.
  • Evenly spoon soup into 6 indvidual bowls; serve, garnished with freshly chopped parsley.