Maryland Cream Of Crab Soup Carrol's Creek Recipe
Servings: 4
Ingredients
- 1 Tbsp. Butter
- 1 sm Onion, minced
- 2 whl cloves
- 1 lrg Bay leaf
- 1 Tbsp. All-purpose flour
- 2 c. Lowfat milk
- 1 c. Whipping cream
- 1/8 tsp Grnd nutmeg
- 1/8 tsp Cayenne pepper (or possibly more)
- 1/2 lb Fresh crabmeat, picked over
- 8 ounce Clam juice
- 1/4 c. Dry Sherry
- 1/4 c. Minced fresh chives or possibly green onions
Directions
- Heat butter in heavy large saucepan over medium heat. Add in onion, cloves and bay leaf and saute/fry till onion is tanslucent, about 3 min. Sprinkle with flour and stir 1 minute. Gradually whisk in lowfat milk and cream.
- Add in nutmeg and 1/8 tsp. cayenne pepper. Reduce heat to med-low.
- Simmer till slightly thickened, anout 15 min.
- Strain soup into bowl, pressing on solids to release liquid. Return liquid to same saucepan. Add in crabmeat, clam juice, and Sherry; simmer till thickened, about 15 min (don't boil). Season with additional cayenne pepper, if you like, and salt and pepper. (Can be made 1 day ahead. Chill.
- Rewarm over low heat.)
- Ladle soup into bowls; garnish with chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 142 | 46% |
| Total Fat 16.18g | 20% |
| Saturated Fat 9.71g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 483mg | 20% |
| Potassium 533mg | 15% |
| Total Carbs 19.42g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 10.23g | 7% |
| Protein 17.35g | 28% |
