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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Warm, creamy, and smooth, this soup is rich and full of seafood. Add a few shrimp for an interesting variation. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon oil |
3 large shallots, minced |
5 cups fish stock (chicken stock may be substituted) |
2 cups heavy cream |
kosher salt (to taste) |
freshly ground white pepper |
1 lb lump crabmeat |
1/2 cup dry sherry (may also use dry masala or madeira) |
minced fresh tarragon or minced fresh flat-leaf parsley (for garnish) |
Directions:
1. Pick over crab for any bits of shell fragments.
2. In a large pot, combine butter and oil and saute shallots until translucent.
3. Add stock and cream and season to taste with salt and pepper.
4. Simmer mixture on low heat for 3-4 minutes.
5. Add crabmeat and heat through.
6. Stir in sherry and cook until heated, 2-3 minutes.
7. Check for seasoning.
8. Serve hot, garnished with minced tarragon (or parsley if that's what you have), if desired.
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