How to Make It
Sauté cucumber and onion in butter in a large Dutch oven until tender. Add flour, stirring until smooth. Cook 5 minutes, stirring constantly. Gradually add fish stock; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in half-and-half, crab meat, salt, and pepper. Remove from heat; cover and chill thoroughly.
Stir in wine just before serving. Serve chilled in individual soup bowls. Garnish with cucumber slices, and serve with French bread, if desired.
Oxmoor House Homestyle Recipes