JANUARY/FEBRUARY 2004
Add Comment (0)Chef McKnew’s Cream of Crab Soup
Serves 10-12
2 cups flour
1/2 pound butter
1 teaspoon Old Bay seasoning
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon mace
3 tablespoons crab base (available at specialty food stores)
5 tablespoons chicken base (available at specialty food stores)
1/2 cup sherry
4 quarts half-and-half
2 pounds lump crabmeat
chopped chives
Blend flour and butter over low heat until it forms an almond-colored roux. Do not brown. Add seasonings, crab base, chicken base, sherry, and half-and-half. Stir until mixture is smooth. Strain into soup pot. When ready to serve, add crabmeat. Sprinkle with chives and drizzle with sherry before serving.
