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Soused Crab Soup

Ingredients
  Crabmeat 3⁄4 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Whipping cream 1 Cup (16 tbs)
  Scotch whiskey 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  All purpose flour 1 Tablespoon
  Milk 1 Quart (4 Cups)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Finely chopped parsley 1 Tablespoon
Directions

Flake crabmeat; remove cartilage.
Set aside.
Melt 1/4 cup butter or margarine in a medium saucepan.
Stir in flaked crabmeat, cream and whiskey.
Over medium heat, stir until heated through; do not boil.
Remove from heat; set aside.
In a large saucepan, melt 1 tablespoon butter; stir in flour.
Cook 1 to 2 minutes, stirring constantly.
Gradually stir in 1 cup milk.
Cook until slightly thickened, stirring constantly.
Stir in remaining milk, crab mixture, salt and white pepper.
Cook until very hot; do not boil.
Pour into a tureen or serve in individual bowls.
Garnish with parsley.

Recipe Summary

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

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