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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One spoonful of this rich Lowcountry soup will send your palate into overdrive. Garnish with hard-cooked eggs, ground pepper, and a few parsley springs for a bright note of color. Ingredients:
1/4 cup butter |
3 tablespoons minced onion |
1/4 cup all-purpose flour |
4 cups half-and-half |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
2 teaspoons worcestershire sauce |
1/4 teaspoon paprika |
dash of old bay seasoning |
1 pound lump crabmeat |
2 hard-cooked eggs, finely chopped |
3 tablespoons crab roe (optional) |
sherry (optional) |
garnishes: chopped hard-cooked egg, freshly ground pepper, and fresh parsley sprigs |
Directions:
1. Melt butter in a Dutch oven over low heat; add onion and cook over medium heat, stirring constantly 5 minutes or until tender.
2. Whisk in flour until mixture is smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in salt and next 6 ingredients. Add roe, if desired, and sherry to taste. Garnish, if desired.
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