Cornish Crab SoupSubmitted by: CELTIC_WITCH
5 cups Chicken Stock
4 cups Full Cream Milk
8oz Crab Meat, fresh or frozen
1/2 cup Double Cream
3 1/2 TBS Butter
1/2 cup Plain Flour
2 tbsp Dry Sherry
ΒΌ tsp Grated Nutmeg
Salt and White Pepper
Melt the butter a saucepan, stir in the flour and allow to cook for 2 minutes.
Add the milk, stirring well.
Add the chicken stock.
Add the dark crab meat, nutmeg and season to taste.
Simmer gently for 12-15 minutes.
Add the saffron (if used).
Add the white crab meat and the sherry.
Bring to a simmer, but do not boil. cook for 5 minutes and adjust seasoning.
Serve with a swirl of cream.
Number of Servings: 8
Recipe submitted by SparkPeople user CELTIC_WITCH.