Menu Enter a recipe name, ingredient, keyword...

Savannah Style Crab Soup

By

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

Google Ads
Rate this recipe 5/5 (1 Votes)

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

Details

Preparation

Step 1



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

You'll also love

Review this recipe

Charleston Crab and Grits ENGLISH MUFFIN CRAB APPETIZERS