SHE CRAB SOUP

Dated: September 21 2018

Views: 50

Image result for cream of crab soup photo



1 each diced onion
4 stalks diced celery
2 ea minced carrots
1 oz bacon grease
1/2 cup cream sherry
2 pint heavy cream
1 pint milk
1 pint water
2-3 oz crab base
1/2 tsp mace
1/8 tsp nutmeg
2 tsp kosher salt
1 tsp white pepper
4 oz roux (as needed)

For Sachet
2 tsp fennel seed
2 tsp white peppercorns
2 ea bay leaves
1 oz lump crab per cup

In a large kettle, sauté mixture of diced carrots, celery, and onions  in bacon grease. De-glaze with 1/2 of the sherry. Add milk, cream, water, crab base, seasonings and sachet. Simmer and thicken with roux. Continue cooking 30 minutes, stirring frequently. Remove sachet. Quickly cool by storing in shallow lexan containers. (Portion size 6 oz – Yield 1 quart)

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Bevia Patrick

Since its inception in 1995, Patrick Team Properties has exemplified a profound commitment to its clients by providing the highest standard of service, integrity and work ethic in the field. Patri....

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