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Maryland Crab Soup

Western.Chefs's picture
Ingredients
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Canned crabmeat 12 Ounce, picked over to remove bits of shell and cartilage (2 Cups / 2 Cans, 6 Ounce Each)
  Finely chopped onion 2 Tablespoon
  Scotch whisky 2 Tablespoon
  Milk 3 Cup (48 tbs)
  Butter 3 Tablespoon
  Chopped parsley 1 Tablespoon
  Freshly ground black pepper 1
Directions

1. Cook the onion in the butter until the onion is transparent. Stir in the crabmeat, salt and pepper and cook over low heat ten minutes, stirring occasionally.
2. Add the milk and cook over boiling water fifteen minutes. Add the cream and, when the mixture is piping hot, stir in the whisky.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood

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