Charleston Crab Soup
Nutrition
Calories: 145 kcalCarbohydrates: 14 gProtein: 20 gFat: 11 gSaturated Fat: 9 gCholesterol: 51 mgSodium: 481 mgFiber: 4 gSugar: 11 gVitamin A: 10.75 IUCalcium: 154 mgIron: 9 mg
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups milk
- 1 tsp Worcestershire sauce
- 3/4 teaspoon hot sauce
- 1 lb lump crabmeat picked over for shells and cartilage, with roe if available
- 1 to 2 tbsp dry sherry
- 3/4 tsp salt
- 1/2 cup scallions thinly sliced for garnish
Instructions
- Melt the butter and add the flour until it comes together. Cook, stirring constantly, until the flour smells toasted but is not browned.
- Add all the other ingredients, except the scallions, to a sauce pan. When the mixture comes to a boil add the flour mix (roux) and stir until the mixture thickens.
- Taste and adjust the seasonings if needed, adding more hot red pepper sauce, if desired. Heat gently just until the crab is warmed through. Ladle into warmed bowls. Garnish with scallions.