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Categories:Viewed: 56 - Published at: 5 years ago
Ingredients
- 1 lb. jumbo lump crab meat
- 1 small carrot, grated
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 2 c. half and half
- 2 c. heavy cream
- 1 Tbsp. dry sherry
- 1 Tbsp. chicken base
- 1/2 tsp. white pepper
- 1/2 tsp. Old Bay
Method
- Remove any cartilage from the crab meat and set the crab aside. In a thick pot, warm cream, sherry, chicken base and seasoning to slow simmer. In a separate pan, toast the roux (flour and butter) for a few minutes until it smells of toasted nuts (do not burn). Add roux to cream; bring back to a simmer and whisk until smooth. Serve garnished with the chopped parsley and pass a cruet of sherry. Serves 4 to 6.
