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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup peeled and finely chopped cucumber |
1/2 cup finely chopped onion |
1/4 cup plus 2 tablespoons butter or margarine |
1/2 cup all-purpose flour |
1 quart hot fish stock |
1 quart hot half-and-half |
1 pound lump or flake crab meat, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 tablespoon rhine wine |
additional cucumber slices (optional) |
hot french bread (optional) |
Directions:
1. Sauté cucumber and onion in butter in a large Dutch oven until tender. Add flour, stirring until smooth. Cook 5 minutes, stirring constantly. Gradually add fish stock; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in half-and-half, crab meat, salt, and pepper. Remove from heat; cover and chill thoroughly.
2. Stir in wine just before serving. Serve chilled in individual soup bowls. Garnish with cucumber slices, and serve with French bread, if desired.
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