Sunday, January 13, 2008

Maryland Cream of Crab Soup

3 Tbsp. butter
1 1/2 cup finely chopped onion
3 Tbsp. flour
1/2 cup white wine
1 bottle clam juice
3 cups seafood stock
1 pint backfin blue crab meat, picked through for any remaining shell
1 pint heavy cream
1 1/2 Tbsp. Old Bay Seasoning
salt and pepper
1 cup jumbo lump blue crab meat, picked through


Saute onions in butter until soft. Add flour and stir to make a roux, until flour is light golden. Deglaze with white wine. Stir in clam juice and stock. Bring to a boil and add in backfin meat, cream, and seasonings. Reduce heat and blend using a stick blender until smooth. Stir in lump meat and serve.

My two cents:
Don't be fooled by this soup's plain appearance - it packs some great flavor. We went out for Luke's birthday and split a bowl of this soup. It was so creamy and rich, but simple in its flavors. This is our attempt to recreate it and we think we got it just right. It's my new favorite way to eat crab. Expect to spend at least $30 on the crab, but it is worth it!

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