Creamy Crab Soup recipe
information
Serve this as an elegant starter for special dinner parties.
Frozen crab meat may be substituted. Use about 4 - 6 oz of white crab meat and omit the addition of the brown body meat. Do not use a dressed crab as the brown meat will often have breadcrumbs added to it.
ingredients
1 large crab, cooked
45 ml (3 tbsps) butter or margarine
1 onion, very finely chopped
30 g (2 tbsps) flour
2 pints milk
90 ml (6 tbsps) sherry
Pinch salt, white pepper and ground mace
140 ml (1/4 pint) double cream, whipped '
Red caviar or chopped chives
45 ml (3 tbsps) butter or margarine
1 onion, very finely chopped
30 g (2 tbsps) flour
2 pints milk
90 ml (6 tbsps) sherry
Pinch salt, white pepper and ground mace
140 ml (1/4 pint) double cream, whipped '
Red caviar or chopped chives
method
1. To dress the crab, take off all the legs and the large claws. Crack the large claws and legs and extract the meat.
2. Turn the crab shell over and press up with thumbs to push out the underbody. Cut this piece in quarters and use a skewer to pick out the meat. Discard the stomach sac and the lungs (dead man's fingers). Set the white meat aside with the claw meat.
3. Using a teaspoon, scrape out the brown meat from inside the shell and reserve it. If the roe is present reserve that, too.
4. Melt the butter or margarine in a medium saucepan and soften the onion for about 3 minutes. Do not allow to brown.
5. Stir in the flour and milk. Bring to the boil and then immediately turn down the heat to simmer. Add the brown meat from the crab and cook gently for about 20 minutes.
6. Add the sherry, salt, pepper, mace, white crab meat and roe. Cook a further 5 minutes.
7. Top each serving with a spoonful of whipped cream and red caviar or chopped chives.
2. Turn the crab shell over and press up with thumbs to push out the underbody. Cut this piece in quarters and use a skewer to pick out the meat. Discard the stomach sac and the lungs (dead man's fingers). Set the white meat aside with the claw meat.
3. Using a teaspoon, scrape out the brown meat from inside the shell and reserve it. If the roe is present reserve that, too.
4. Melt the butter or margarine in a medium saucepan and soften the onion for about 3 minutes. Do not allow to brown.
5. Stir in the flour and milk. Bring to the boil and then immediately turn down the heat to simmer. Add the brown meat from the crab and cook gently for about 20 minutes.
6. Add the sherry, salt, pepper, mace, white crab meat and roe. Cook a further 5 minutes.
7. Top each serving with a spoonful of whipped cream and red caviar or chopped chives.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
