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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 30%
  • Fat: 5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 13g
  • Carbohydrate: 13.3g
  • Fiber: 1.8g
  • Cholesterol: 46mg
  • Iron: 2.2mg
  • Sodium: 835mg
  • Calcium: 112mg

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

  1. 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.
  2. 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.
  3. 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.
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