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Name: Maryland Cream of Crab Soup - Carrols Creek
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb All-purpose flour; 1 c Whipping cream; 8 oz Clam juice; 2 c milk; 2 Cloves; 1 lg Bay leaf; 1/2 lb Fresh crabmeat picked over; 1 tb Butter; 1 sm Onion chopped; 1/8 ts Ground nutmeg; 1/4 c Dry sherry; 1/8 ts Cayenne pepper (or more); 1/4 c fresh chives Chopped, or

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INGREDIENTS

1 tb All-purpose flour
1 c Whipping cream
8 oz Clam juice
2 c milk
Green onions
2 Cloves
1 lg Bay leaf
1/2 lb Fresh crabmeat ; picked over
1 tb Butter
1 sm Onion ; chopped
1/8 ts Ground nutmeg
1/4 c Dry sherry
1/8 ts Cayenne pepper ; (or more)
1/4 c fresh chives ; Chopped, or

INSTRUCTIONS

Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and saute until onion is tanslucent, about 3 minutes. Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream. Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to med-low. Simmer until slightly thickened, anout 15 minutes. Strain soup into bowl, pressing on solids to release liquid. Return liquid to same saucepan. Add crabmeat, clam juice, and Sherry; simmer until thickened, about 15 minutes (do not boil). Season with additional cayenne pepper, if desired, and salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over low heat.) Ladle soup into bowls; garnish with chives. Reprinted from Bon Appetits "Chefs at Home" magazine, Sept 1997. Posted to MM-Recipes Digest V4 #224 by Julie Bertholf on Aug 25, 1997

NOTES

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Maryland Cream of Crab Soup - Carrols Creek

1 tb All-purpose flour
1 c Whipping cream
8 oz Clam juice
2 c milk
 Green onions
2 Cloves
1 lg Bay leaf
1/2 lb Fresh crabmeat picked over
1 tb Butter
1 sm Onion chopped
1/8 ts Ground nutmeg
1/4 c Dry sherry
1/8 ts Cayenne pepper (or more)
1/4 c fresh chives Chopped, or

Melt butter in heavy large saucepan over medium heat.  Add onion, cloves  and bay leaf and saute until onion is tanslucent, about 3 minutes. Sprinkle  with flour and stir 1 minute.  Gradually whisk in milk and cream.   Add nutmeg and 1/8 teaspoon cayenne pepper.  Reduce heat to med-low.  Simmer until slightly thickened, anout 15 minutes.    Strain soup into bowl, pressing on solids to release liquid.  Return liquid  to same saucepan.  Add crabmeat, clam juice, and Sherry; simmer until  thickened, about 15 minutes (do not boil).  Season with additional cayenne  pepper, if desired, and salt and pepper. (Can be made 1 day ahead. Chill.  Rewarm over low heat.)    Ladle soup into bowls; garnish with chives.    Reprinted from Bon Appetits "Chefs at Home" magazine, Sept 1997.    Posted to MM-Recipes Digest V4 #224 by Julie Bertholf  <jewel1@ix.netcom.com> on Aug 25, 1997

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Nutrition

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Serving Size: 1 Serving (224g)
Recipe Makes: 4

Calories: 208
Calories from Fat: 99 (48%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.9g
Cholesterol 74.9mg		23 %
Sodium 327.4mg		11 %
Potassium 462.1mg		12 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 8.4g
Protein 14g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 208

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REVIEWS

Squimby

This is very simple to make. My husband and son really enjoyed it, and although it is expensive to make, it is a lot cheaper than 3 of us ordering it in a restaurant.

13y