Ingredients
- 2 Tbsp. Butter
- 1 ea. Yellow
- 2 ribs Celery
- 1 ea. Carrot
- 1.5 tsp. Salt
- 1 tsp. White Pepper
- 1 ea. Bay Leaf
- .75 cup Flour
- 8 cups Shrimp Stock (can use crab, fish or chicken stock)
- 1 cup Cream
- 1 lb. Cleaned crab claw meat
- 1 tsp. Ground Mace
- .5 cup Sherry
- 1.5 tsp. Tabasco
- 1 Tbsp. Sugar
Directions
Place rough chopped onion, celery and carrots into a food processor and blend until you have a small dice consistency. Heat butter in a stock pot. Add the onion, celery, carrot, bay leaves and salt. Cook until vegetables are soft. Add flour to make a roux with the vegetables. Add the shrimp stock a little at a time, continuously stirring with a wire whip so you do not get any clumps. Let cook on medium heat until the soup starts to thicken. Keep stirring often to make sure nothing sticks to the bottom of the pot and burn. Once desire consistency is reached. Add the remaining ingredients and simmer for another 5 to 10 minutes. Check seasoning, it will develop more as it sits. Best if made the day before you would like to serve.
Yield: Approx. 1 gallon
