Only female crabs with the roe on the inside may be used.
Velvety in texture and brimming with fresh seafood, it can be hard to distinguish between the two.
At other times of the year, the cost may fluctuate due to lessened availability.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Fresh crabmeat is ideal, particularly for this recipe, where the flavor is featured prominently in the soup.
Of course there are differentgrades of crabmeatto consider.
“Lump” meat consists of slightly smaller pieces and works well forcrab cakesand pasta dishes.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Reheat on the stovetop until heated through before serving.
Add the onion, and saute 3 to 4 minutes or until softened.
Add flour:
Add remaining butter; stir until melted.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Add flour; stir and cook until onions are coated, about 1 minute.
Add remaining ingredients:
Stir in the milk until blended.
Stir in the half-and-half until heated through.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Remove from heat, and stir in the wine and salt.
While seafood soups can typically be frozen, you may risk the soup breaking when reheating.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
