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5 tbsp French butter
5 tbsp flour
2 shallots - fine dice
1 celery rib - fine dice
2 scallions - fine dice (white part only)
1 tsp sea salt
1 tsp ground white pepper
1/2 tsp ground thyme
pinch ground cloves
1 tsp smoked paprika
1 qt seafood stock
1 cup heavy cream
1 bay leaf
16 oz domestic wild-caught jumbo lump crabmeat
dash Worcestershire sauce
1/4 cup sherry
1/2 tsp ground nutmeg
1 tsp cayenne pepper
1 tbsp minced parsley
Melt the butter in a medium Dutch oven. Add the flour, whisking constantly to make a white roux. Add the diced aromatics and stir in; cook over medium heat until the vegetables are softened and translucent, about 5 minutes. Add the salt, white pepper, thyme, cloves, and paprika; stir in.
Add stock to the pot about a cup at a time; each time retuning the pot to a gentle boil. Simmer for about 20-30 minutes partially covered so that the stock reduces gradually and the mixture thickens to a thin gravy consistency.
Use an immersion blender inside the pot to smooth the soup, about three minutes.
Add cream, bay leaf, and crabmeat. Gently stir in the crabmeat so as not to break up the backfin lumps.
Cook on low heat for 15 minutes but do not let it come to a full boil.
Gently stir in Worcestershire, sherry, nutmeg, cayenne, and parsley. Heat through and serve.
You can sprinkle on a little more heat like me if you wish!
via Recipes to Share Pool http://www.flickr.com/photos/hsw_photography/39522165440/in/pool-34955636712@N01
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