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Ingredientes
- 2 Tbsp. butter
- 1 x onion finely diced
- 1 x bay leaf
- 2 Tbsp. flour
- 2 c. White Crab Stock (see recipe)
- 2 c. lowfat milk
- 1 c. cream
- 2 tsp paprika
- 1 lb cooked Atlantic Blue crab meat divided
- 1/2 c. crab roe divided
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. sherry
- 2 Tbsp. minced chives
- Â Â French bread for serving
Direcciones
- Heat butter in a stockpot over medium heat. Add in the onion and bay leaf, sweat down for 2 min till translucent/soft. Sprinkle in the flour and stir till it dissolves. Whisk in the stock, stirring constantly till smooth and free of lumps. Gradually pour in the lowfat milk, cream, and paprika; continue to stir till incorporated. Add in half the crab meat and roe. Season with salt and pepper. Cook for 15 min till thick and heated through.
- To serve, divide a Tbsp. of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with minced chives. Serve with crusty French bread.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 168 | 53% |
| Total Fat 19.11g | 24% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 226mg | 9% |
| Potassium 370mg | 11% |
| Total Carbs 26.14g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 9.22g | 6% |
| Protein 8.66g | 14% |
