Curried Crab Soup from Savannah |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe was taken from Savannah Style a cookbook published by the Jr. League there in 1980. You might want to add a little more curry powder, if desired. Ingredients:
3 tablespoons butter |
1/2 cup onion, chopped |
1 garlic clove, minced |
1/2 cup apple, peeled & diced |
1 tablespoon curry powder |
3 tablespoons flour |
1/2 cup tomato, chopped |
2 1/2 cups chicken stock |
salt & pepper, to taste |
3/4 lb white crab meat |
1 cup light cream |
tabasco sauce, to taste |
Directions:
1. Melt the butter in a saucepan and sauté the onion until wilted, then add the garlic and apple. Stir and add the curry powder & flour. Add the tomato & chicken broth, stirring with a wire whisk.
2. When the mixture is thickened & smooth, add the salt, pepper, & crab meat.
3. Simmer for 10 minutes, then add the Tabasco sauce and the cream, then bring the mixture up to a boil. Serve immediately.
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