Cream Of Crab Soup Recipe
Today, we're diving into the savory world of seafood with a classic Cream of Crab Soup recipe that'll have your taste buds dancing in joy. Creamy, flavorful, and oh-so-comforting, this dish is a true gem in the world of culinary delights. So, grab your apron and let's get cooking!
Equipment
- Large pot
- Wooden spoon
- Whisk
- Soup ladle
Ingredients
- 1 pound fresh crab meat, picked and cleaned
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups seafood or vegetable broth
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion, diced celery, and minced garlic. Sauté until the vegetables are soft and fragrant.
- Sprinkle the flour over the sautéed vegetables and stir well to form a roux. Cook for about 2 minutes to remove the raw taste of the flour.
- Gradually pour in the seafood or vegetable broth while continuously whisking to avoid lumps. Add the bay leaf and Old Bay seasoning. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Gently stir in the crab meat and heavy cream. Let the soup simmer for an additional 5-7 minutes, ensuring the crab meat is heated through.
- Season the soup with salt and pepper according to your taste preference. Remember, a little goes a long way due to the flavorful crab meat and seasonings.
- Remove the bay leaf and discard it. Your Cream of Crab Soup is now ready to be served!