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Post by acearcher on Jul 3, 2013 21:00:05 GMT -6
Highjacked the above image to show what the soup should look like, next time i make a batch i will add in my own picture. This is the best cream of crab soup i have ever tasted, I got this recipe from Whitey Schmidt himself "He has written a few books on blue crabs & cooking em" Remember that a cream of crab should have a fairly thick consistency, so if your soup ends up being a little bit to watery thicken it up with some corn starch gravy. 4 tablespoons Butter 6 strips Bacon 4 tablespoons Flour 4 cups Milk (prefer whole) 1 1/2 cup Sharp Cheddar 2 tablespoons Old Bay Seasoning (or a good cajun season will work fine) 2 tablespoons Sherry 1 pint Whipping Cream 1 pound Canned Lump Crab, Backfin, Lump, Jumbo Lump all okay 2 Potatoes 1 can Corn Croutons for garnish 1 tablespoon Fresh Parsley, chopped in large pot saute bacon until crisy and then break it up (leave drippings in pan) add butter and create roux with addition of flour add milk stirring constantly, then add cheese. Reduce heat and add the rest of ingredients (drain corn and microwave potato first to cook it (also chop it)) When all is heated add crab meat. Serve in bowl. Garnish with extra parsley and croutons
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Post by jimz on Jul 7, 2013 7:53:04 GMT -6
Acearcher this recipe is a keeper. Put this one on my list to try. Thanks-JimZ
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Post by Deleted on Jul 7, 2013 8:16:38 GMT -6
Oh my! That's a double Lipitor recipe! Must try it. Thank you and welcome to the Forum.
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