Ingredients:
4-6 shallots, diced
1/4 cup butter
4 cups heavy whipping cream
4 cups half and half
2 cups milk
1 lb of GOOD QUALITY Maryland jumbo lump crab meat
1 Tbsp fresh parsley, chopped
3 Tbsp Old Bay Seasoning (plus more to taste)
1/2 tsp salt
1/8 tsp pepper
1 tsp paprika
1 Tbsp tabasco (less if too spicy)
1 tsp paprika
1 Tbsp tabasco (less if too spicy)
cornstarch (to thicken)
dry sherry (to taste)
*garlic powder
Equipment:
Large stockpot
Cutting board
Good knife
Wooden spoon
Ladle
Directions:
Saute shallots in butter on medium heat until caramelized in the stockpot. Add milk, half and half and heavy whipping cream and bring to a boil. Add crab meat, parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup to desired thickness. Add more Old Bay Seasoning and dry sherry to taste. (*possible edits: garlic powder and hot sauce)
Servings:
Directions:
Saute shallots in butter on medium heat until caramelized in the stockpot. Add milk, half and half and heavy whipping cream and bring to a boil. Add crab meat, parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup to desired thickness. Add more Old Bay Seasoning and dry sherry to taste. (*possible edits: garlic powder and hot sauce)
Servings:
About a half gallon of soup.
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