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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Another recipe from Dr. Fishbone . Sounds great if you like crab. The chef recommends using evaporated milk for a richer tasting soup. I may try using half milk and half evaporated milk. Ingredients:
1 medium onion, finely chopped |
1 cup celery, finely chopped |
1 quart whole milk |
1 pint whole milk |
1 lb lump crabmeat |
1/2 cup butter |
1/2 cup sherry wine |
1 teaspoon cornstarch |
salt |
pepper |
hot sauce, to taste |
Directions:
1. Saute the onion and celery in the butter. Add the crabmeat and remaining ingredients. Bring to a slow boil, remove from heat and serve.
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