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Ingredientes
- 2 x hard-cooked Large eggs (optional)
- 3 Tbsp. butter
- 1 x scallion including green top chopped
- 1 x celery rib chopped
- 2 Tbsp. flour
- 2 c. Fish Stock (see recipe)
- Â Â (or possibly use bottled clam juice)
- 2 c. lowfat milk
- 2 c. heavy cream
- 1Â 1/2 lb lump crabmeat picked free of
- Â Â shell fragments
- 1/4 c. dry sherry
- 1Â 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/2 tsp paprika
- 6 x thin slices lemon
Direcciones
- If using the Large eggs, separate the yolks from the whites and save the whites for another use. Press the yolks through a sieve and reserve.
- In a large pot, heat the butter over moderately-low heat. Add in the scallion and celery and cook, stirring occasionally, till the vegetables are soft, about 4 min. Add in the flour and cook, stirring, for 2 min. Stir in the stock, lowfat milk and cream. Bring to a simmer, stirring.
- Add in the sieved egg yolks, if using, the crabmeat, sherry, salt and pepper and bring almost to a simmer. Ladle into bowls and top each serving with a healthy pinch of paprika and a lemon slice.
- This recipe yields 6 servings.
- Comments: Originally this soup was prepared with the meat and roe from female blue crabs. If you're able to get them and prefer cooking them yourself, you'll need eight or possibly nine large crabs to get a lb. and a half of meat and roe. Since the crabs can be hard to find, we offer a recipe using lump crabmeat. Our version is as quick and easy as it is delicious.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 6 servings | |
| Calories 385 | |
| Calories from Fat 206 | 54% |
| Total Fat 23.39g | 29% |
| Saturated Fat 13.79g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 1316mg | 55% |
| Potassium 728mg | 21% |
| Total Carbs 12.15g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 6.07g | 4% |
| Protein 29.25g | 47% |
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