Savannah style crab soup

Recipe Information

Ingredients

• 1/2 cup all-purpose flour

• 1 tablespoon butter

• Cooking spray

• 2 cups carrot, chopped

• 1 cup celery, chopped

• 1 cup onion, chopped

• 1/4 cup red bell pepper, chopped

• 1/4 cup green bell pepper, chopped

• 1 garlic clove, minced

• 1 tablespoon seafood seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon dried thyme

• 1 bay leaf

• 4 cups clam juice

• 1 1/2 cups whole milk

• 1/2 cup half and half

• 1 pound lumb crab meat, shell pieces removed

• 1/3 cup dry sherry

Directions

• In a 9-inch cast-iron skillet, add the flour and cook over medium heat for 15 minutes until brown, stirring constantly with a whisk. Remove from heat.

• Spray a medium pot with cooking spray. Heat over medium-high heat. Add butter and melt.

• Add carrot, celery, onion, red pepper, green pepper, and garlic to pot and cook for 5 minutes or until vegetables are tender.

• Add the seafood seasoning, salt, pepper, thyme, and bay leaf. Cook for 1 minute.

• Sprinkle the browned flour over the vegetable mixture in the pot and cook for 1 minute, stirring frequently.

• Stir in the clam juice, bring to a boil, then reduce heat and simmer for 10 minutes or until the mixture slightly thickens, stirring frequently.

• Stir in the milk and half and half and cook for 4 minutes. Stir in the crabmeat and sherry and cook for 5 minutes.

• Discard the bay leaf before serving.

Nutrition (per serving)

• Calories: 151 cal

• Total fat: 5g

• Saturated fat: 3g

• Monounsaturated fat: 1g

• Cholesterol: 46mg

• Sodium: 835mg

• Carbohydrate: 13g

• Fiber: 2g

• Protein: 13g