| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | French | Seafood | 20 | Servings |
INGREDIENTS
| 6 | Hard crabs; cleaned & cut | |
| 1 | Onion; diced | |
| 1 | lb | Lump crabmeat |
| 3 | Ribs celery; diced | |
| 2 | qt | Half & half |
| 1 | lb | Butter |
| 2 | c | Flour |
| 1 1/2 | ga | Chicken stock |
INSTRUCTIONS
Melt butter in soup pot; add crabs and cook until crabs are dry. Add onion and celery; cook until tender. Add flour and blend the roux. Add chicken stock; let simmer at least 30 minutes. Heat Half & Half; blend in soup. Strain soup, add lump crabmeat and serve. Serves 20. BROUSSARD'S FRENCH QUARTER NEW ORLEANS, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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