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Crab Picker's Crab Soup
- 1 onion diced
- ¼ cup diced celery
- 6 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 quart milk
- 1 pint light cream
- 3 cups canned tomatoes
- pinch of baking soda
- salt and pepper to taste
- 1 pound backfin crab meat
- seafood seasoning
- ¼ cup sherry
Cook onion and celery in a 2-quart saucepan with butter until soft. Remove from heat and stir in flour smoothly. Return pan to heat and add milk a little at a time, stirring and cooking until the mixture thickens. Add cream a little at a time, stirring constantly. Bring to a boil and boil for 3 minutes, continuing to stir.
Strain tomatoes through a sieve into a bowl. Add baking soda. Stir tomatoes and baking soda into cream sauce and season with salt and pepper.
Add crab meat and seafood seasoning. Reheat slowly, stirring and adding sherry.
Serves 4 to 6. |