Faux She-Crab Soup
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 sticks
Butter1 cup
Celery (finely chopped)3 cloves
Garlic (smashed)1 pinch
White Pepper1 cup
All-Purpose Flour450 g
Crabmeat1 cup
Whole Milk (if needed)1 cup
Roe (masago smelt)1
Nutmeg1
CrostiniDirections:
1
Melt the butter in large saucepan over low heat
2
Add the onion, celery and garlic and saute until the onions become translucent, about 4 to 5 minutes
3
Add freshly cracked white pepper and stir in the flour to make a light roux
4
Set the roux aside
5
In another saucepan, over low heat, combine the clam juice and the half-and-half
6
Heat slowly until the mixture almost comes to a simmer
7
Slowly whisk the clam juice mixture into the roux
8
Stir in the sherry and fold in the crabmeat
9
Add seafood seasoning, to taste
10
Slowly reheat the sauce
11
(DO NOT BOIL!) If necessary, add milk to desired consistency
12
This should be a thick soup, so go slow with the milk
13
Ladle the soup into small serving bowls and top each with a dollop of masago
14
Grate fresh nutmeg on top and serve with crostini