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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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For those of you that love She Crab Soup, this one is definitely a WINNER! We're talking restaurant quality here :) Just DELISH! The cooking time does not include the time it takes to hard boil the eggs. Ingredients:
3 tablespoons butter |
1 scallion, including green top minced |
1 celery rib, minced |
2 tablespoons flour |
2 cups fish stock or 2 cups bottled clam juice |
2 cups milk |
2 cups heavy cream |
2 egg yolks, hard boiled |
1 1/2 lbs lump crabmeat, picked free of shell |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground black pepper |
1/2 teaspoon paprika |
1 teaspoon old bay seasoning |
4 slices cooked bacon, chopped |
green onion, sliced |
Directions:
1. In a large pot, melt the butter over moderately low heat.
2. Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
3. Sprinkle with flour, and cook roux for 2 minutes, until bubbly.
4. Stir in the stock, milk, and cream. Bring to a simmer, stirring.
5. Add the chopped egg yolks, crabmeat, salt pepper, paprika and Old Bay, and bring almost to a simmer.
6. Ladle into bowls, sprinkle with chopped cooked bacon, and green onion slices.
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