Cajun Style Sea Crab Soup
|Cajun trinity||2 Cup (32 tbs)|
|Minced garlic||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground thyme||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Tabasco sauce||1⁄2 Teaspoon|
|Creole seasoning||1⁄2 Teaspoon (Tonys)|
|Milk||2 Cup (32 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|White crab meat||1 Pound|
|Sherry||1⁄2 Cup (8 tbs)|
|Asparagus stalks||1 Bunch (100 gm)|
|Ear of sweet corn||1 (Kernels Cut From The Cob)|
|Chopped green onions||1 Tablespoon|
|White shredded cheddar cheese||1 Tablespoon (For Garnish)|
In a medium saucepan, add 1 cup water and bring to a boil. Add asparagus and cut corn. Cook for 6-8 minutes.
In a deep 6 quart pot, heat the 2 tablespoons olive oil on medium heat (#5-#6).
Saute the Cajun Trinity until well cooked. Add the minced garlic and sauté another minute. Remove from pot and set aside.
In the same pot, melt the 4 tablespoons butter. Blend in the 4 tablespoons flour stirring well. Cook about 2 minutes.
Slowly add the milk blending well with the white roux. Add the heavy cream. Stir constantly with a whisk to prevent scorching for 8-10 minutes. Mixture will become thickened.
Add all seasonings, Cajun Trinity, Crab Meat, Asparagus, Corn and chopped egg yolks. Stir well. (If a thinner consistency is desired, add 1 cup vegetable stock).
Cook another 5 minutes on low heat. Remove from heat.
Add and stir well the 1/2 cup wine.
Serve in a deep flat bowl. Garnish with chopped green onions and a lump of white cheddar cheese; accompanied with crusty French bread or rolls.