Creamy Crab Soup

Name: Creamy Crab Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 200 g crabmeat, thawed if frozen; 2 tablespoons butter; 1/2 cup onion, chopped finely; 1/2 cup celery, chopped finely; 2 tablespoons flour; 1 dash cayenne; 1/2 teaspoon salt; 2 cups milk; 1 cup whipping cream; 1 tablespoon pale dry sherry; 1 teaspoon lemon juice; chopped parsley

Submitted by Ranikabani

"A friend of mine gave me this recipe but I haven't tried it yet...sounds yummy though :)"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 6

ingredients

200 g crabmeat, thawed if frozen
2 tablespoons butter
¹⁄₂ cup onion, chopped finely
¹⁄₂ cup celery, chopped finely
2 tablespoons flour
1 dash cayenne
¹⁄₂ teaspoon salt
2 cups milk
1 cup whipping cream
1 tablespoon pale dry sherry
1 teaspoon lemon juice
chopped parsley

directions

Drain crab and remove bits of shell and cartilage.
Cut the legs in pieces.
Saute the onion and celery in butter for about 10 minutes.
Blend in the flour and the seasonings.
Add the milk, stirring and cooking until it is smooth and has a thick consistency.
Puree the soup in a blender.
Put the soup back in the pan and add the crab and cream.
Garnish with parsley and enjoy!

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Reviews

I made this tonight, but I'm not assigning stars because I made so many changes to ingredients that it wasn't a fair test of the recipe. I used imitation crabmeat, left out the celery because I don't like it, increased the onion to 3/4 cup and added 1/2 of a shallot that was sitting in the fridge. I used white pepper instead of cayenne pepper, and I also used 2 1/2 cups of skim milk and 1/2 cup of half n half (again...based on what I had available). It turned out ok, but I need to try it again with the recipe as is. The instructions do need some clarification. There is no mention as to when to add the sherry & lemon juice, and it doesn't say if you should reheat after adding the crab & cream (which I did since the cream was cold).

karen

Tweaks

I made this tonight, but I'm not assigning stars because I made so many changes to ingredients that it wasn't a fair test of the recipe. I used imitation crabmeat, left out the celery because I don't like it, increased the onion to 3/4 cup and added 1/2 of a shallot that was sitting in the fridge. I used white pepper instead of cayenne pepper, and I also used 2 1/2 cups of skim milk and 1/2 cup of half n half (again...based on what I had available). It turned out ok, but I need to try it again with the recipe as is. The instructions do need some clarification. There is no mention as to when to add the sherry & lemon juice, and it doesn't say if you should reheat after adding the crab & cream (which I did since the cream was cold).

karen