Chesapeake Bay Crab Picker's Soup
Ingredients:
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
Directions:
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.
