Dorsey's Cream of Crab Soup

Name: Dorsey's Cream of Crab Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter; 3 celery, chopped; 4 Tbsps chicken soup base; 298 grams condensed chicken broth; 454 grams crabmeat; 3 Tbsps all-purpose flour; 1 Tbsp chopped fresh parsley; 946 milliliters half-and-half cream; 1 teaspoon Old Bay Seasoning TM; 1 onion, chopped; 1 potato, peeled and diced; 8 servings salt and pepper to taste; 1 Tbsp soy sauce; 946 milliliters water

Dorsey's Cream of Crab Soup requires roughly 45 minutes from start to finish. This recipe makes 8 servings with 348 calories, 16g of protein, and 26g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as an affordable main course for Autumn. If you have potato, celery, parsley, and a few other ingredients on hand, you can make it.

Instructions

In a large stockpot, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add onions and celery; saute until onions are transparent, about 4 minutes.

Ingredients you will need

Celery

Onion

Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy.

Ingredients you will need

All Purpose Flour

Add water, chicken broth and chicken soup base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat and simmer for about 20 minutes.

Ingredients you will need

Chicken Broth

Whole Chicken

Parsley

Potato

Water

Soup

Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil.

Ingredients you will need

Seasoning

Crabmeat

Soy Sauce

Chowder

Cream

Serve hot.

Equipment

Pot

Ingredients

Servings:

118milliliters

butter 3

celery, chopped 4Tbsps

chicken soup base 298grams

condensed chicken broth 454grams

crabmeat 3Tbsps

all-purpose flour 1Tbsp

chopped fresh parsley 946milliliters

half-and-half cream 1teaspoon

Old Bay Seasoning TM 1

onion, chopped 1

potato, peeled and diced 8servings

salt and pepper to taste 1Tbsp

soy sauce 946milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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 Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.