Crab Whiskey Soup Food

CRAB SOUP

Steps:

• Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
• Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
• Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
• Note: Lemon is really only necessary if not using the sherry.

CRAB AND ASPARAGUS SOUP

Steps:

• Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
• Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
• Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.

WHISKEYED CRAB SOUP

Steps:

• Clean the crab and remove the meat from the shell.
• Reserve the meat. Use the shell to make the crab stock.
• Crab stock:.
• Heat the olive oil in a heavy stockpot.
• Add the crab shells, carrot, onion and celery; brown lightly.
• Add brandy and ignite. When flames have expired, add the water, garlic, bay leaf, tarragon and tomato paste.
• Bring stock to a low simmer for 2 to 3 hours and reduce to 1 quart.
• Strain through a fine sieve and refrigerate until ready to use.
• Soup:.
• Make a roux in a heavy saucepan by melting 4 ounces (1 stick) butter over medium heat. When foam subsides, add the flour all at once. Stir constantly, reduce the heat to low and cook, stirring until it is blond-colored (about 5 minutes).
• Add crab stock, cup by cup, whisking thoroughly after each addition. Bring to a boil, reduce to a simmer for 20 minutes, skim frequently.
• Add heavy cream, juice from the lemon, tabasco, worcestershire, old bay and white pepper. Bring back to simmer for 10 minutes.
• Add the whiskey, sherry, 2 tablespoons butter and the reserved crab meat; cook 1 minute to heat through. Salt to taste.

SHE CRAB SOUP

Steps:

• In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.