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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Crab Soup from the Moore family Recipe

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This recipe for Crab Soup from the Moore family is from Schuyler's Getting Married!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 quart half and half
1/2 quart heavy cream
1/4 t white pepper (black works also - it will just show up as black flecks in the soup)
1/4 t garlic powder
1 bay leaf
1 1/2 T chicken base (or 1 bouillon cube)
1/4 cup sherry
1 stick butter
3/4 cup flour
4-6 ounces lump crab meat
Directions:
Directions:
Mix all ingredients except butter and flour in a large pot. Begin heating gradually, stirring occasionally (be careful not to burn it). Meanwhile, in a pot on the stove, melt butter and whip in flour until smooth. Let simmer for 3-4 minutes, stirring occasionally. Turn the heat off and wait until the cream mixture is hot. When the cream is hot, add enough to the flour/butter mixture to make it thick but pourable. Then pour all of that back into the cream mixture and simmer until it just reaches a boil. Add a little more cream or milk if the soup is too thick. Add lump crab meat into each bowl just before serving (if you add it earlier, it will break up and get lost in the soup). Enjoy!

 

 

 

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