Savannah-Style Crab Soup ingredients
Makes 9 servings (1-cup each)1/2 cup all-purpose flour
1 Tbsp butter
2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 tablespoon Old Bay 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 lump crabmeat, shell pieces removed
1/3 cup dry sherry
Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.
Melt the butter in a Dutch oven coated with cooking spray over medium-high heat.
Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender.
Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute.
Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently.
Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.
Stir in the milk and half-and-half; cook 4 minutes.
Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated.