Savannah-Style Crab Soup

Photo: Oxmoor House
If the flour starts to brown too quickly, remove the skillet from the heat and stir the flour constantly until it cools.

Yield:

9 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 151
Caloriesfromfat 30 %
Fat 5 g
Satfat 2.6 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 13 g
Carbohydrate 13.3 g
Fiber 1.8 g
Cholesterol 46 mg
Iron 2.2 mg
Sodium 835 mg
Calcium 112 mg

Ingredients

1/2 cup all-purpose flour
1 tablespoon butter
Cooking spray
2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 tablespoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 bay leaf
4 cups clam juice
1 1/2 cups whole milk
1/2 cup half-and-half
1 pound lump crabmeat, shell pieces removed
1/3 cup dry sherry

Preparation

Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.

Melt the butter in a Dutch oven coated with cooking spray over medium-high heat. Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.

Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf before serving.

Note:

August 2003