Chesapeake Bay Crab Picker's Soup

Chesapeake Bay Crab Picker's  Soup


1 onion diced

1/2 cup diced celery

6 tablespoons butter

5 tablespoons all-purpose flour

1 quart milk

1 pint light cream

3 cups canned tomatoes

pinch of baking soda

salt and pepper to taste

1 pound backfin crab meat

seafood seasoning

1/2 cup sherry


Cook onion and celery in a 2-quart saucepan with butter until soft. Remove from heat and stir in flour smoothly. Return pan to heat and add milk a little at a time, stirring and cooking until the mixture thickens.

Add cream a little at a time, stirring constantly. Bring to a boil and boil for 3 minutes, continuing to stir.
Strain tomatoes through a sieve into a bowl.

Add baking soda. Stir tomatoes and baking soda into cream sauce and season with salt and pepper.Add crab meat and seafood seasoning. Reheat slowly, stirring and adding sherry.

Serves 4 to 6.

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