Bill Swartz Jr.
05-24-2005, 08:04 AM
Geresbeck's had Lump crab meat on sale this week. Only $5.50 /lb. Container said "Packed in Argentina". Since it's too early for our own and me bein out, I thought I'd give it a try. Actually was pretty good. Made one of my favorite dishes with it.
Here's the recipe......
05-24-2005, 09:12 AM
half a shot of cream sherry per serving will turn a good crab soup into a heavenly one.[angel]
05-24-2005, 09:48 AM
For those of you who are in the same boat as I am (clogged arteries and bypasses) Land o' Lakes makes fat free half and half which is quite good. I used it to make some chowder this winter and was suprised by the taste. Use it to substitute and you can enjoy that cream of crab soup or the homemade Alfredo sauce that was off-limits.
05-25-2005, 09:42 AM
i have a pretty good recipe for cream of crab. been in the family for a long time. lol Now i don't have any measurements i just kind of know what to add and how much of it by taste. And YES the flavor does improve over time. This is a recipe for a pretty good amount of soup and it is on the thin side (best way to make it if you ask me)
1 gallon of whole milk
1 quart half and half
1 stick of butter (to start out with I add a little more too taste most of the time)
old bay to taste
dried onion flakes to taste
accent to taste
parsley to taste
3-4 table spoons of flower
2-3lbs of crab meat. lump-good back fin I usually use 2 cause I like to add shrimp in too.
Start with the butter and melt it in the pot. add flower slowly. now this is the hardest part is to melt the butter and add the flower and not burn it to the bottom. I add a little milk sometimes before i mix the flower in. after you get the flower mixed in good then add the remaining ingredients. ALWAYS put the crab meat in last. if you want to add shrimp and New Zealand green lip (MUCH better than black mussels) mussels sauté them in a frying pan with a little old bay and butter 1st. let the soup cook on very low temp to even off for an hour then heat and let cool a few times for about 2 hours or so to get the flavors cooked in good.
thats how i make it. I add everything except the crabmeat then season to taste, THEN add the crabmeat. best cream of crab on the planet. It may take a few times to get the hang of it though. And at about $50-$60 a pot I don’t make it very often.
05-25-2005, 01:35 PM
No worchestsire sauce, no tabasco and as another said Cream Sherry makes the dish. [excited]
05-26-2005, 10:40 AM
i do put cream sherry in but not everyone likes it like that so I usaually serve it without the sherry and have some on the table for people to use.
05-29-2005, 01:36 AM
I bought some the other day.It was great.If you pick a Bu.of crabs,you will only get 6.5 lbs.of meat at best.That would include 2lbs.claw,2# special,and 2 # backfin/lump or so.I'd rather have several lbs.of Lump,already picked for a fraction of the cost of Memorial Day priced crabs. Gabeche?