Crab Soup,Bobby’s Lighter version

By JoyT

Ingredients

• 1 tablespoon olive oil
• 3/4 cup chopped scallions
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups seafood broth or clam juice
• 2 cups low-fat (1%) milk
• 3 tablespoons dry sherry
• 1/2 teaspoon Paula Deen Lemon Pepper Seasoning
• 1/4 teaspoon white pepper
• Pinch cayenne
• 1 pound crabmeat, picked free of shell
• 1 tablespoon chopped fresh chives

Details

Servings 5
Adapted from pauladeen.com

Preparation

Step 1

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Directions

Heat the oil in a large saucepan until hot. Add the scallions and garlic and cook, stirring occasionally, until tender, 3 – 4 minutes. Stir in the flour; cook 1 minute. Slowly add the broth and milk; bring to a boil. Cook, stirring occasionally, until smooth and bubbly, about 8 minutes. Stir in the sherry, Paula Deen Lemon Pepper Seasoning, white pepper, and cayenne. Reduce the heat and simmer, uncovered, until the flavors are blended and the soup thickens slightly, about 5 minutes longer. Stir in crabmeat; heat through. Sprinkle with chives. Serve at once.