Ingredients Jump to Instructions ↓

  1. 115g chopped spring onion, with tops

  2. 2 tsps minced garlic

  3. 65g butter

  4. 45g plain flour

  5. 500ml fish stock

  6. 250ml double cream

  7. 250ml milk

  8. 455g (1 lb) crabmeat, picked free of shell

  9. 60ml sherry

  10. 1/2; tsp lemon-pepper seasoning

  11. 1/2; tsp salt

  12. 1/2; tsp white pepper

  13. 100g freshly grated Parmesan cheese

  14. 75g chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Crab soup 1) Saute chopped spring onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste.

  2. Serve in bowls topped with cheese and chives.


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