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Crab Meat Soup With Sherry

Global.Potpourri's picture
Ingredients
  Celery pieces 1 Cup (16 tbs) (1 Inch)
  Fish stock 1 1⁄3 Cup (21.33 tbs)
  Canned crab meat 15 Ounce, drained, flaked
  Instant nonfat dry milk solids 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Whole milk 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Ground mace 1⁄8 Teaspoon
  Arrowroot 4 Teaspoon
  Cold water 1 Cup (16 tbs)
  Dry sherry 2 Tablespoon
  Sliced celery 3 Tablespoon (For Garnish)
Directions

Simmer celery in stock in a covered saucepan 15 minutes.
Place celery and stock in a food processor or blender; add 1 cup of flaked crab meat, the milk solids, water, milk, salt, and mace.
Puree mixture; pour back into saucepan.
Heat crab mixture to simmering.
Mix arrowroot with a little cold water; stir into crab mixture.
Simmer, stirring constantly, until mixture has thickened.
Stir in sherry and remaining crab meat.
Heat thoroughly.
Garnish with celery slices.
Serve immediately.

Recipe Summary

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

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