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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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If the flour starts to brown too quickly, remove the skillet from the heat and stir the flour constantly until it cools. Ingredients:
1/2 cup all-purpose flour |
1 tablespoon butter |
cooking spray |
2 cups chopped carrot |
1 cup chopped celery |
1 cup chopped onion |
1/4 cup chopped red bell pepper |
1/4 cup chopped green bell pepper |
1 garlic clove, minced |
1 tablespoon old bay seasoning |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon dried thyme |
1 bay leaf |
4 cups clam juice |
1 1/2 cups whole milk |
1/2 cup half-and-half |
1 pound lump crabmeat, shell pieces removed |
1/3 cup dry sherry |
Directions:
1. Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.
2. Melt the butter in a Dutch oven coated with cooking spray over medium-high heat. Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.
3. Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf before serving.
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