Curried Cream of Crab Soup

Name: Curried Cream of Crab Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 5 tablespoons butter; 4 tablespoons flour; 1 onion, peeled and chopped; 3/4 cup celery, chopped; 1 1/2 tablespoons curry powder, yellow, mild; 2 tablespoons shallots, fresh, peeled and minced; 1 cup heavy cream; 2 cups milk; 2 cups chicken (or vegetable stock); 1/2 lemon, juiced; 1 lb fresh crabmeat (preferably half shreds and half lump or claw meat); salt, to taste; pepper, to taste; 4 tablespoons dry sherry

Submitted by Busters friend

"Received in am email - created by David Jarrett. Like the sound of this variation of classic crab soup (something we love here) - the milk rather than cream will lighten it up a bit & the curry provides a nice complement to the crab. Of course we'll be using our "home grown" blue crab (- the best in the world IMAO LOL!) so I will be stashing this recipe to try later in the year when our own crabs are plentiful & heavy (so the picking won't be so arduous). A fresh green salad and crusty bread together with the soup makes a nice meal. Thanks David."

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Ready In:: 30mins
Ingredients:: 14
Serves:: 4

ingredients

5 tablespoons butter
4 tablespoons flour
1 onion, peeled and chopped
³⁄₄ cup celery, chopped
1 ¹⁄₂ tablespoons curry powder, yellow, mild
2 tablespoons shallots, fresh, peeled and minced
1 cup heavy cream
2 cups milk
2 cups chicken (or vegetable stock)
¹⁄₂ lemon, juiced
1 lb fresh crabmeat (preferably half shreds and half lump or claw meat)
salt, to taste
pepper, to taste
4 tablespoons dry sherry

directions

5 Tbs. butter.
4 Tbs flour.
1 medium onion peeled and chopped.
3 stalks of celery chopped.
1 1/2 Tbs mild yellow curry powder.
1 Tbs dried minced shallots or 2 Tbs fresh shallots peeled and minced.
1 cup heavy cream.
2 cups milk.
2 cups chicken or vegetable stock.
juice of half a lemon.
1 lb fresh crab meat (preferably half shreds and half lump or claw meat).
salt and pepper to taste.
4 Tbs dry sherry.
Make a roux by melting 3 Tbs butter in a large sauce pan. Add the flour and cook over medium heat stirring constantly until it just begins to brown a little. Do not let it burn.
Add the other 2 Tbs of butter and the chopped celery and onions and fresh shallots (if using them) and continue to stir and cook until the vegetables are wilted (about 5 minutes). Add the curry powder, stir and cook for a minute more. Lower the heat.
Meanwhile heat the cream, milk and stock in another pan. If using dried shallots add them to to the liquid and bring to a low simmer. Do not let it come to a full boil or it may curdle.
Pour the hot liquid into the roux slowly stirring constantly as you pour. Raise the heat to medium and continue to stir while it thickens and comes to a simmer. Again do not boil. Simmer 10 minutes.
Add the lemon juice and crab meat meat and continue to heat and stir until it again is simmering. Taste and add salt and pepper if you think it needs it.
Pour into bowls and top each bowl with a spoonful of sherry. Serve hot.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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