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Recipe from Chef Tim: She Crab Soup

 / Uncategorized  / Recipe from Chef Tim: She Crab Soup
shecrab
6 Dec

Recipe from Chef Tim: She Crab Soup

1 CUP                                     OIL, CANOLA

8 OZ-W                                  ONIONS, DICED

1 OZ-W                                 GARLIC, MINCED

2 CUPS                                 FLOUR, AP

1/2 GAL                                CRAB STOCK (OR ½ GAL WATER AND ¼# CRAB BASE)

2 CUPS                                  MILK

1 CUP                                     HEAVY CREAM

½ CUP                                   SHERRY

½ OZ-V                                  TABASCO

1 1/2 OZ-V                             L&P WORCHESTERSHIRE SAUCE

¼ TSP                                    PEPPER, WHITE, GROUND

¼ TSP                                    OLD BAY SEASONING

1 1/2 #                                     CRAB CLAW MEAT

 

 

METHOD:

  1. SAUTEED ONIONS IN OIL
  2. ADD GARLIC
  3. ADD FLOUR TO MAKE ROUX, COOK 15 MINUTES OVER MED-LOW HEAT STIRRING CONSTANTLY (DO NOT BROWN)
  4. ADD CRAB STOCK (ORWATER AND CRAB BASE)
  5. BRING TO SIMMER AND STIR WHILE THICKENING
  6. ADD MILK AND CREAM
  7. ADD SHERRY AND SEASONINGS
  8. COOK FOR 1 ½ HOURS OVER LOW HEAT
  9. ADD CRAB AND ADJUST SEASONING IF NEEDED
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