Categories: Seafood

Ingredients

• 3 tablespoons butter
• 2 tablespoons chopped green onion (this isn't very much...maybe just regular onion or shallots?)
• 2 tablespoons chopped celery
• 3 tablespoons all purpose flour
• 2 1/2 cups milk
• 1/2 teaspoon pepper (or less, maybe a pinch of cayenne instead and white pepper)
• 1 tablespoon tomato paste (maybe I'll just puree some fresh-frozen tomatoes I have)
• 1 cup heavy whipping cream
• 8 ounces crab meat
• 4 to 8 ounces small cooked shrimp or other seafood
• 2 tablespoons sherry wine (DO NOT use cooking sherry!)

Directions

1. Melt the butter in a Dutch oven or large saucepan over medium low heat; add the chopped green onion and celery.

2. Sauté, stirring, until tender.

3. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.

4. Warm the milk in another saucepan over medium heat.

5. Slowly stir in the warmed milk and continue cooking and stirring until thickened.

6. Add the pepper or cayenne, tomato paste and heavy cream.

7. If desired, puree the soup in a blender or food processor (I have an immersion blender.) at this point and then return it to the saucepan.

8. Stir in the crab, shrimp, and the sherry. Bring to a simmer.

9. Serve hot, you can garnish with some parsley leaves and serve with Oyster Crackers if desired.

Email to a friend | Print this recipe | Back