Boma- Golden coast she-crab soup
- Number of Servings: 8
Ingredients
Ingredients2 cups water 2 cups Clam Juice 4 T Chicken bouillon granules 2 T fish bouillon granules1/2 cup heavy cream1/2 cup milk8 oz Lump crab meat 8 oz crab meat1/2 cup spanish onion, small diced1 teaspoon thyme 1/2 teaspoon garlic1 teaspoon worcestershire sauce 1/4 teaspoon tabasco and cayenne pepper1 cup Indaba Sauvignon1/2 cup stick butter2/3 cup flour
Preparation
1. Melt butter in sauce pan over medium heat. Whisk in flour until well blended to make a roux. Lower heat to simmer and stir roux occasionally. If too dry, add a little more butter until it is the consistency of peanut butter. Cook for two minutes to cook out the raw flour taste.
2. Add onions. Cook one minute.
3. Add all liquids, one at a time, then spices, seasonings, and herbs. Stir well, bring just to a boil and simmer for 15 to 20 minutes.
4. Taste and adjust seasonings if desired. Finally add crab meat and stir gently so as not to break up the lump crab meat too much.
Number of Servings: 8
Recipe submitted by SparkPeople user LOVESONGANGEL.
1. Melt butter in sauce pan over medium heat. Whisk in flour until well blended to make a roux. Lower heat to simmer and stir roux occasionally. If too dry, add a little more butter until it is the consistency of peanut butter. Cook for two minutes to cook out the raw flour taste.
2. Add onions. Cook one minute.
3. Add all liquids, one at a time, then spices, seasonings, and herbs. Stir well, bring just to a boil and simmer for 15 to 20 minutes.
4. Taste and adjust seasonings if desired. Finally add crab meat and stir gently so as not to break up the lump crab meat too much.
Number of Servings: 8
Recipe submitted by SparkPeople user LOVESONGANGEL.
Nutritional Info Amount Per Serving
- Calories: 273.3
- Total Fat: 16.8 g
- Cholesterol: 86.5 mg
- Sodium: 1,820.3 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 0.9 g
- Protein: 15.9 g