Categories: Not Tried

Ingredients

• 1 small yellow onion, finely diced
• 2 stalks celery, finely diced
• 4 ounces whole butter
• 4 ounces all purpose flour
• Splash Sherry
• 1 pint heavy cream
• 1 pint water
• 2 pints whole milk
• 1 1/2 teaspoons salt
• Several dashes hot sauce
• 1/4 pound crab roe
• 1/4 pound jumbo lump crab meat
• 1 bunch fresh chives, finely diced
• 1 bunch scallions tops, finely diced
• Fine Sherry

Directions

1. In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent.

2. Stir in the flour and cook over a low flame for approximately 5 minutes.

3. Add a splash of Sherry then the cream, stir this then add the water and milk.

4. Now add the salt, Tabasco and crab roe, bring to a simmer then add the crab meat.

5. Stir in the crab gently as to not break the lumps.

6. If the soup appears too thick, add a little more milk and adjust the seasonings.

7. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry

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