Savannah Style Crab Soup

I'll probably never make this soup but just reading the recipe makes my mouth water for Charleston!!

Savannah Style Crab Soup
Savannah Style Crab Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon butter

  • Cooking spray

  • 2

    cups chopped carrot

  • 1

    cup chopped celery

  • 1

    cup chopped onion

  • 1/4

    cup chopped red bell pepper

  • 1/4

    cup chopped green bell pepper

  • 1

    garlic clove, minced

  • 1

    tablespoon Old Bay seasoning

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1/4

    teaspoon dried thyme

  • 1

    bay leaf

  • 4

    cups clam juice

  • 1 1/2

    cups whole milk

  • 1/2

    cup half-and-half

  • 1

    pound lump crabmeat, shell pieces removed

  • 1/3

    cup dry sherry

Directions

1/2 cup all-purpose flour Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat. Melt the butter in a Dutch oven coated with cooking spray over medium-high heat. Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently. Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf before serving. Yield: 9 servings. CALORIES 151 (30% from fat); FAT 5g (sat 2.6g,mono 1.4g,poly 0.4g); IRON 2.2mg; CHOLESTEROL 46mg; CALCIUM 112mg; CARBOHYDRATE 13.3g; SODIUM 835mg; PROTEIN 13g; FIBER 1.8g

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