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Crab soup

Crab soup

By Mia Su
0’ Prep time
0’ Cook time
0’ Total time
475 Calories
4 Serving

Summary

This crab soup is rich, creamy, and full of old bay flavor—true eastern shore comfort.
Mia Su 0 Followers

Step by Step

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Step 1

Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
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Step 2

Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.

Ingredient

  • (2-lb) salmon filet, pin bones and skin removed
    (2-lb) salmon filet, pin bones and skin removed
    950 one
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