I made this simple Cream of Crab Soup on Friday afternoon with the intention of serving it as a first course to our Braised Beef Short Ribs. After giving it more thought, I determined the soup was way too rich and delicious to precede an equally decadent dinner!
Plan B - Sunday Game Day!
The weekend festivities continue! This Crab Soup has found its way to our game day spread!
May all your teams win today...unless they're playing one of mine! ;)
Simple Cream of Crab Soup
1 lb. crab meat, picked of shells (here I used Claw Meat as it's way easier on the wallet!)
1 shallot, finely diced
1 celery stalk, finely diced
1/2 stick butter
1/3 cup flour
8 oz. clam juice
1 cup light cream
1 cup 1% milk (*plus 2 cups 1% milk)
1 tsp. Old Bay
1/2 tsp. fresh chopped thyme
In heavy stock pot over medium heat, melt butter. Add shallot and celery. Saute up until soft, about 4-5 minutes. Add flour and whisk into a roux. Add clam juice, light cream and milk. Whisk until well mixed. Add Old Bay and chopped thyme. Whisk over heat until hot. Add crab meat and fold soup together. Salt and Pepper to taste. Serve hot.
*I refrigerated the soup on Friday and then added approximately 2 more cups milk to thin out the soup before heating it up today. So, so good!!!!