Rating: 5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 11

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

Recipe by Cooking Light August 2003

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Credit: Oxmoor House

Recipe Summary

Yield:
9 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

151 calories; calories from fat 30%; fat 5g; saturated fat 2.6g; mono fat 1.4g; poly fat 0.4g; protein 13g; carbohydrates 13.3g; fiber 1.8g; cholesterol 46mg; iron 2.2mg; sodium 835mg; calcium 112mg.
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