Charleston Crab Soup

Rated

Ingredients

3 tbsp unsalted butter
3 tbsp all-purpose flour
3 cups milk
1 tsp Worcestershire sauce
¾ teaspoon hot sauce
1 lb lump crabmeat, picked over for shells and cartilage, with roe if available
1 to 2 tbsp dry sherry
3/4 tsp salt
½ cup scallions, thinly sliced for garnish

Preparation

Melt the butter and add the flour until it comes together. Cook, stirring constantly, until the flour smells toasted but is not browned.

Add all the other ingredients, except the scallions, to a sauce pan. When the mixture comes to a boil add the flour mix (roux) and stir until the mixture thickens.

Taste and adjust the seasonings if needed, adding more hot red pepper sauce, if desired. Heat gently just until the crab is warmed through. Ladle into warmed bowls. Garnish with scallions.

Yield

Serves 8

Cook Time

Prep Time: 15 mins.
Cook Time: 30 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 145
Calories from Fat: 99
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 11g
16%
Carbohydrates 14g
4%
Dietary Fiber 4g
16%
Saturated Fat 9g
45%
Calories 145kcal
7%
Cholesterol 51mg
17%
Protein 20g
33%
Sodium 481mg
20%
Calcium
3%
Iron
15%
Vitamin A
8%
Vitamin C
8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.