Savannah Style Crab Soup
By MaryEllen
I'll probably never make this soup but just reading the recipe makes my mouth water for Charleston!!
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
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