This is a print preview of "Maryland Cream Of Crab Soup Carrol's Creek" recipe.

Maryland Cream Of Crab Soup Carrol's Creek Recipe
by Global Cookbook

Maryland Cream Of Crab Soup Carrol's Creek
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  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

  1. 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.
  2. Add in nutmeg and 1/8 tsp. cayenne pepper. Reduce heat to med-low.
  3. Simmer till slightly thickened, anout 15 min.
  4. 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.
  5. Rewarm over low heat.)
  6. Ladle soup into bowls; garnish with chives.