I want you to try this Crab Soup recipe.
I read a post a friend sent me that said, “It should be illegal to post a recipe on a website and have the first 10 paragraphs be you bullshitting about what inspired you to make this dish. GURL NO ONE CARE. JUST TELL ME WHAT I NEED TO BUY AT SAFEWAY.”
While Imma do what I want, I don’t mind a cue here and there.
With that said, here’s a soup I’ve made over and over again throughout the years. It’s good. It’s easy, and can be “remixed”. Add other seafood, or don’t. I think you’ll like this one. My Gramma likes it…a lot.
If you make this crab soup, will you please let me know? Some of you do, and it makes my day.
This crab soup comes together quickly using mainly pantry staples for a midday lunch, or light dinner.
- 3 tbsp butter
- 1 large onion chopped
- 1 1/2 tbsp flour
- 1 3/4 cups warm water
- 1 cup lump crab meat
- 1/4 cup celery chopped
- 1/4 cup Italian parsley chopped
- 1 tsp granulated garlic
- salt and pepper
- many shakes Red Hot Sauce (about 12 firm arm shakes - from the shoulder)
- 2 cups milk very hot
Allow butter to melt and lightly brown.
Blend in flour, and brown lightly. I used a whisk.
Add the warm water, and allow mixture to thicken.
Add the crab meat, celery, parsley, and seasoning.
Simmer for about 20 minutes. You just want the celery to become tender, and the flavors to come together.
During the last 10 minutes of simmering, begin heating your milk. You want it very hot, not boiling.
To plate, measure roughly 1 cup crab soup to 1/3 cup hot milk.
You may find that the crabmeat gives the soup a certain sweetness. To counteract the sweetness, simply salt after plating.
I like to add blackened shrimp to my soup. If you would like to do the same, add 2 tablespoons of your favorite blackening seasoning a 1/2 lb of medium shrimp. Coat, and add to a very hot buttered skillet for 2-3 minutes on each side.
The peppers used in the video with the shrimp are pasilla peppers.
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