|Shallots||1 1⁄4 Cup (20 tbs), thinly sliced (about 4 large shallots)|
|All purpose flour||1 1⁄2 Ounce|
|Clam juice||1 Cup (16 tbs)|
|Fat-free milk||3 Cup (48 tbs)|
|Jumbo lump crab meat||1 Pound, shell removed and divided|
|Red pepper||1⁄8 Teaspoon, ground|
|Black pepper||1⁄4 Teaspoon, ground|
|Kosher salt||3⁄4 Teaspoon|
|Garlic||4 Clove (20 gm), minced|
|Celery stalk||1⁄2 Cup (8 tbs) (1 celery stalk)|
|Heavy whipping cream||1⁄2 Cup (8 tbs)|
1 Heat a large Dutch oven over medium heat.
2 Coat pan with cooking spray and add shallots and celery.
3 Cook for 10 minutes or until softened, stirring occasionally.
4 Add garlic and cook for 1 minute.
5 Stir in vermouth and cook for 1 minute or until liquid evaporates.
6 Add salt, peppers, and 8 ounces crabmeat.
7 In a large bowl, combine milk and clam juice.
8 Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
9 Whisk flour into milk mixture and add to the pan.
10 Bring to a boil, stirring constantly.
11 Cook for 1 minute or until slightly thickened, stirring constantly.
12 In a blender, place half of milk mixture.
13 Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
14 Place a clean towel over opening in blender lid (to avoid splatters).
15 Blend until smooth. Pour into a large bowl.
16 Repeat the procedure with remaining milk mixture.
17 Return pureed mixture to pan.
18 Stir in cream and cook over medium heat for 3 minutes or until thoroughly heated.
19 Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl.
20 Top soup with the crabmeat mixture and serve.