Bobby’s Lighter Crab Soup
By Bobby Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 5
Ingredients
- 1 tablespoon olive oil
- 3/4 cup chopped scallions
- 2 cloves minced garlic
- 3 tablespoons all purpose flour
- 2 cups seafood broth or clam juice
- 2 cups low fat milk
- 3 tablespoons dry sherry
- 1/2 teaspoon Paula Deen Lemon Pepper Seasoning
- 1/4 teaspoon white pepper
- 1 pinch cayenne
- 1 lb picked free of shell crabmeat
- 1 tablespoon chopped fresh chives
Directions
Heat the oil in a large saucepan until hot. Add the scallions and garlic and cook, stirring occasionally, until tender, 3â4 minutes. Stir in the flour; cook 1 minute. Slowly add the broth and milk; bring to a boil. Cook, stirring occasionally, until smooth and bubbly, about 8 minutes. Stir in the sherry, Paula Deen Lemon Pepper Seasoning, white pepper and cayenne. Reduce the heat and simmer, uncovered, until the flavors are blended and the soup thickens slightly, about 5 minutes longer. Stir in crabmeat; heat through. Sprinkle with chives. Serve at once.
Makes 5 cups.
