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| Charleston Crab Soup |
| 4.5 Gallons |
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| Ingredients |
2 lbs Butter
4 Large Yellow Onions
1 head Celery
1 T Salt
1 T White Pepper
4 Bay Leaves
4 c Flour
2 gallons Blonde Crab Stock
1 gallon Milk or Half-and-Half
2 quarts Cream
5 lb Cleaned Crab Claw Meat
1 t Ground Mace
Sherry or Madeira
To garnish Chives or parsley |
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| Method |
| Cook butter, onions, bay leaves, celery and salt together until soft.
Add flour, making a roux with the butter and vegetables.
Add 2 gallon blond shrimp, crab, fish or chicken stock, or 1/2lb crab base mixed with 2 gallons of water.
Add milk or half and half, and cream
Check seasoning- if you use base, you probably don’t need salt.
Add the ground mace.
You may want to add slightly more mace, but this spice will grow, and too much will be unpleasant.
Add the cleaned claw meat.
Garnish to order with sherry or Madeira, parsley or chives. |
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