A rich super rich bowl of creamy seafood delight. I served this up at a recent small gathering with friends as a little starter and let me tell you it was a big hit! It's especially prefect for these crisp fall days.
Time: 30 min
1lb of all lump crab meat
2 quarts of heavy cream
3/4 cup of sherry
6 tablespoons of butter
3/4 cup of flour
2 tablespoons of tomato paste
3 tablespoons of Old Bay seasoning
salt to taste
Finely chop shallots.
Add butter to soup pot over medium high heat. When butter is melted add in shallots and cook down until fragrant and translucent.
Add in flour and use a whisk or fork to stir. Continue to stir until flour is smooth. Let the flour butter mixture brown a little ( this is the roux).
Add in the tomato paste, stir till evenly incorporated.
Meanwhile bring your heat the cream in a separate pot. NOTE: By heating the cream this will keep it from curdling when adding to the roux.
When cream has warmed up pour little by little into the roux , stir as you go.
When all the cream is added pour in the sherry, add the Old Bay seasoning, and salt to taste.
Allow it to simmer until its reached desired thickness and you are happy with the taste.
Add in the crab meat last. Be gentle with this as you want to leave big lumps and not break up the crab too much.
Serve right away and garnish with fresh chives if desired.