1 small yellow onion, finely diced
\n2 stalks celery, finely diced
\n4 ounces whole butter
\n4 ounces all purpose flour
\n1 pint heavy cream
\n1 pint water
\n2 pints whole milk
\n1 1\/2 teaspoons salt
\nSeveral dashes hot sauce
\n1\/4 pound crab roe
\n1\/4 pound jumbo lump crab meat
\n1 bunch fresh chives, finely diced
\n1 bunch scallions tops, finely diced
\nFine Sherry<\/p>\n
In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabasco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 small yellow onion, finely diced 2 stalks celery, finely diced 4 ounces whole butter 4 ounces all purpose flour 1 pint heavy cream 1 pint water 2 pints whole milk 1 1\/2 teaspoons salt Several dashes hot sauce 1\/4 pound crab roe 1\/4 pound jumbo lump crab meat 1 bunch fresh chives, finely diced … <\/p>\n