| 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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