MARYLAND CREAM OF CRAB SOUP
Servings 4
Quick and elegant dish to make anytime. Start to finish it will take less than 15 minutes. You could use fresh oysters instead of crab for a wonderful oyster stew.
4 tablespoons; divided Butter
2 tablespoons Flour, all-purpose
1/4 teaspoon Celery salt
1/4 teaspoon Worcestershire sauce
8 ounces (by weight) Crab meat (preferably lump)
1/2 teaspoon Sea Salt
1/8 teapsoon Black Pepper, freshly ground
3 cups Milk, organic whole
1 cup Heavy cream, organic
1 tablespoon Sherry or Whiskey
dash of Old Bay Seasoning (optional)
• Melt 2 tablespoon butter in the soup pot. Stir in flour and cook over medium heat for 2 minutes to cook the flour to make a roux. DO NOT BROWN THE FLOUR.
• In a separate pan add the remaining 2 tablespoons butter and melt over medium heat, being careful to not brown the butter. Add the Worcestershire sauce and celery salt; mix well. Then add the crab meat and stir and shake pan to mix crab meat with the seasoned butter. Cook the crab swirling or stirring for 2 minutes.
• To the roux add the cream and milk and bring just to a simmer.
• Add the salt, pepper and optional ingredients if you are using. Taste to make sure the seasonings are adequate.
• Serve a splash of sherry or good whiskey.