Folk's Folly She-Crab Soup
Now you're ready to make the she-crab soup!
- 5 oz lump crabmeat
- 2½ cups heavy cream
- 2 garlic cloves minced
- 2 cups Folk's Folly crab stock or concentrated seafood stock
- 3 tbsp butter
- 3 tbsp flour
- ¼ cup dry sherry
- Parsley to garnish
In a large pot over low heat, melt butter and sauté minced garlic. Stirring constantly, add flour and cook to form a light brown roux.
Stir in crab stock and heavy cream; bring to a boil and simmer until well-blended.
Stir in lump crabmeat; reduce heat and simmer for 10 minutes.
Remove soup from heat and add dry sherry. Serve garnished with parsley.
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