Thursday, December 27, 2007

Whiskey Crab Soup

Recipe of the Week - December 23rd, 2007

Soup Ingredients:
2lbs Wild Ocean Seafoods® Crab Claw Meat or Claw & Body Meat.
1 Cup Whole Milk
4 Tablespoons Butter (Unsalted is best)

Cream Sauce Ingredients:
6 Tablespoons Butter (Unsalted is best)
6 Tablespoons Flour
2 Cups Whole Milk
3 Cups Heavy Whipping Cream
4 Tablespoons of Scotch Whiskey
Fresh Parsley or Chives for garnish

1. Heat Crab Meat in milk & butter on simmer
2. Place soup bowls to warm in the oven on 200F.
3. In a separate pan, on medium heat, make the cream sauce by adding butter & flour together a bit at a time for 2-3 minutes.
4. Whisk in Milk, Salt & Pepper to taste.
5. Bring to a boil and whisk until smooth.
6. Add Cream & whisk.
7. Stir in Crab Meat from the other pan.
8. When the combined dish is just at boiling point, stir in the Scotch Whiskey.
9. Serve in heated soup bowls & garnish with parsley.

Note: For smaller servings, reduce the ingredients by half. Sherry may also be used instead of Scotch Whiskey.




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