Feelin’ Crabby?

Feelin’ Crabby? Why not try Maryland’s own Crab Soup. That is what’s for dinner. It is not expensive and is a great way to stretch a meal. It is great as an appetizer or the main course. It cooks in less than 20 minutes.

Ingredients

1 small onion, finely chopped
1 green onion, chopped
1 half green pepper, finely chopped
6 tablespoon butter
1 1/2 cups crabmeat (canned or fresh)
2 tablespoons flour
1 cup milk
Salt and pepper to taste
1 1/2 cups half-and-half cream
3 tablespoons dry sherry
Splash of Tabasco sauce
Chopped parsley for garnish

White Sauce Preparation

1. In a medium sauce pan melt 2 tablespoons of the butter on medium-low heat.
2. Add the flour, and mix thoroughly with a wooden spoon or whisk to remove any lumps to make a roux.
3. Cook the butter and flour mixture for a minute or so to cook out the floury taste.
4. Remove the mixture from the heat, and begin to add the milk a bit at a time. Whisk well to remove lumps. Strain if necessary.
5. After all the milk has been added; return the sauce to the heat. Gently heat the sauce, stirring occasionally.
6. Add salt and pepper to taste. Keep on low heat while you prepare the rest of the soup.

Crab Soup Recipe Preparation

1. In soup pot, melt remaining butter on medium low heat.
2. Add onion, green onion and green pepper. Sprinkle with salt. Cook until onions are soft.
3. Add crab meat, cook for a few minutes to warm the crab meat through.
4. Pour in the white sauce, stir everything together.
5. Add cream. Gently heat the soup until it is hot, steering frequently to prevent burning on the bottom of the pot.
6. Add Tabasco, sherry, and serve garnished with parsley.Serve with crusty bread and salad. Enjoy!