Time 30m Yield 4 bowls, 4 serving(s) Number Of Ingredients 18 Steps:
Melt 2 TBSP butter in large heavy-bottomed saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes. OPTIONAL STEP: Pour 1/4 C sherry in pan and ignite. Stir until flames subside. I’ve made this without doing this step (hence the range in the amount of sherry on the ingredient list) and it is still delicious, but I think this just gives it a little extra oomph. Sprinkle the flour in and stir to coat. Whisk in the crab stock until there are no lumps. Gradually add: milk; cream; paprika; another 2 TBSP dry sherry; worcestershire sauce; hot sauce; white wine; and lemon, stirring consistently. Blend with a puree wand, or in batches in a blender. Add half of the crab meat and roe (if you are lucky!) Season with salt and pepper. Simmer 10-15 minutes, stirring often so it doesn’t burn, until it is thick and heated. Divide 1/4 C sherry and remaining crab meat and roe amongst 4 bowls. (1 TBSP each sherry and roe and 2 oz. each crab meat). Ladle soup over sherry and crab meat. Garnish with chopped chives. Serve with crusty french bread.
Time 1h Yield 8 Number Of Ingredients 15 Steps:
Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes. Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
Yield 6 Number Of Ingredients 14 Steps:
Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool. Press the yolks of hard-boiled eggs through a sieve and set aside. In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer. Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers and make sure that the amount of water does not touch the bottom of the top of the double boiler. Melt butter in the top of a double boiler and blend with the flour until smooth. Add the milk gradually, stirring constantly. Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes. To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl. Add soup and top with a dollop of whipped cream. Sprinkle with parsley and/or paprika.
Number Of Ingredients 15 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.
Yield serves 8 Number Of Ingredients 16 Steps:
To make fish stock, combine fish head, whole onion, celery, salt, and white pepper in a large pot. Cover with 4 1/2 cups of water. Bring pot to a boil, reduce heat, cover pot, and cook for 30 minutes. Remove fish from pot and allow to cool. Separate fish into pieces that resemble picked crabmeat and set aside. Discard celery and onion from stock. Sauté chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in fish and crabmeat. Add sherry and lemon-pepper seasoning. Simmer until piping hot; adjust seasoning (sherry, garlic, salt, and pepper) to taste. Serve in bowls topped with cheese and chives.
