A Creamy Crab Soup Recipe
In fact, I made this at my father’s house a couple of years ago, and we threw in some crayfish and scallops along with the crab! Delicious!
1 green onion, chopped
1 half green pepper, finely chopped
6 tablespoons butter
1 1/2 cups fresh crab meat
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.
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.
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.
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, stirring frequently to prevent burning on the bottom of the pot.
6. Add Tabasco, sherry, and serve garnished with parsley.
As mentioned above, you can substitute different sea food in this crab soup recipe. Lobster is another terrific option, one that I hope to try soon!
The white sauce is what makes this soup work. One thing you might want to try is the traditional addition of nutmeg to the white sauce, but not too much because you do not want to overpower the subtle taste of the seafood.
Tips and Techniques
Seasoning your food early in the cooking process is important. By adding salt and pepper at the beginning you will draw the flavors of the food out, making everything tastier. Adding salt and pepper at the end should just be a matter of a slight adjustment to the flavor, not the creation of flavor.
This is especially true of subtle flavors as with this crab soup recipe. Don’t be afraid to salt the onion and green pepper mix as you begin to cook it, as that will make them even tastier than they already are. And instead of just making them saltier, you will draw some of the flavor out of the onions and pepper, as salt draws moisture out of whatever it touches.
For this reason, you should also lightly salt the crab meat before you add it. If you wait until the end, you will need to add more salt than you would have needed at the start, or else have a bland soup.