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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I live on an island in Florida and have a lot of fresh crabmeat in the summer. This is one of my families favorite soups. Its creamy and spicy and definitely NOT low calorie. I have never tried it but I think it would be good with shrimp too. Ingredients:
3/4 cup chopped carrot |
3/4 cup chopped celery |
3/4 cup chopped onion |
1/2 cup butter |
1/4 cup all-purpose flour |
4 cups milk |
4 cups half-and-half |
1 bay leaf |
1 teaspoon pepper |
1 teaspoon salt |
1/8 teaspoon cayenne |
1 teaspoon old bay seasoning |
1 tablespoon worcestershire sauce |
1 lb crabmeat |
Directions:
1. Cook vegetables in butter until soft.
2. Add flour. Cook roux 3 minutes, stirring constantly.
3. Add all remaining ingredients except crab.
4. Simmer gently 10 minutes or until thick.
5. Add crab. Cook one minute more and serve.
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