Crab Soup

Name: Crab Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 4 Tbsps (1/2 stick) butter; 454 grams crabmeat, picked free of shell; 473 milliliters fish stock; 3 Tbsps all-purpose flour; 118 milliliters chopped fresh chives; 2 teaspoons minced garlic; 177 milliliters chopped green onion, with tops; 237 milliliters heavy cream; 1 teaspoons lemon-pepper seasoning; 237 milliliters milk; 237 milliliters freshly grated Parmesan; 1 teaspoons salt; 59 milliliters sherry; 1 teaspoons white pepper

Crab Soup is a pescatarian main course. This recipe serves 8. One portion of this dish contains around 18g of protein, 22g of fat, and a total of 300 calories. It can be enjoyed any time, but it is especially good for Autumn. If you have salt, pepper, fish stock, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat.

Ingredients you will need

Green Onions

Fish Stock

Crabmeat

Butter

Garlic

Cream

All Purpose Flour

Milk

Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste.

Ingredients you will need

Seasoning

White Pepper

Pepper

Sherry

Salt

Serve in bowls topped with cheese and chives.

Ingredients you will need

Cheese

Chives

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

4Tbsps

(1/2 stick) butter 454grams

crabmeat, picked free of shell 473milliliters

fish stock 3Tbsps

all-purpose flour 118milliliters

chopped fresh chives 2teaspoons

minced garlic 177milliliters

chopped green onion, with tops 237milliliters

heavy cream 1teaspoons

lemon-pepper seasoning 237milliliters

milk 237milliliters

freshly grated Parmesan 1teaspoons

salt 59milliliters

sherry 1teaspoons

white pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Tenuta di Nozzole Le Bruniche Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.