Crab Cream Soup
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
5
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Canned Crabs - 8.8 oz
- Fish Oil - 2 qt
- Wheat Flour - 3.5 oz
- Carrot - 2.6 oz
- Parsley - 2.6 oz
- Onion - 1.8 oz
- Tomatoes - 7.1 oz
- Tomato Puree - 1 fl oz
- Dry White Wine - 2 fl oz
- Salt - to taste
- Cream - ¾ cup
- Butter - 1.1 oz
- Whole egg - 1 piece
Step by Step guide
Step 1
Cut one quarter of the crab (the most tender whole pieces with bright color) into slices of 1.5–2 cm and set aside in the cold.
Step 2
Finely chop the carrot, parsley, and onion, lightly sauté in oil, add the tomato puree, sauté again, then add the dry white wine (preferably Riesling), the remaining crab along with its juice, finely chopped and sautéed tomatoes without seeds, and cover the pot, simmering everything for 10–12 minutes on low heat.
Step 3
Puree the cooked vegetables and crab.
Step 4
Prepare a roux with the flour, dilute it with hot water (or fish broth) and cook for 5–8 minutes.
Step 5
Then add the crab puree to it, mix everything well, add more broth or boiling water, and cook for 8–10 minutes, skimming off the foam and stirring from the bottom.
Step 6
Season the hot cream soup with a liaison made from egg yolk and milk or cream, butter, and salt.
Step 7
When serving in bowls, place small pieces of crab and pour the soup over them.
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