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1-lb Unsalted Butter
1-ea Spanish Onion (diced)
2-ea Celery Stalk (diced)
2-cloved Garlic Minced
2-TBS Old Bay Seasoning
1-ea Bay Leaf
2-tsp Ground White Pepper
2-TBS Worcestershire Sauce
2-cups Flour
6-oz Tomato Paste
1-TBS Hot Pepper Sauce
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1¼ -Gal Clam Juice
4-ears Fresh Corn Kernels (cooked and hulled)
1-lb Blackfin Crabmeat
½-lb Lump Crabmeat
½-cup Lemon Juice
2-cups Milk
2-cups Heavy Cream
½-cup Sherry
1/4-cup Brandy
1-bunch Scallions (bias cut) |
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1) Heat butter on low heat to melt, do not brown. Add onions and celery, stir well, then cover and continue to cook on low heat to sweat with no color for five minutes
2) Add the garlic, dry seasonings and Worcestershire sauce and continue to cook for an additional three to five minutes.
3) Stir in the flour to form the roux and cook out on medium low heat for five additional minutes. \par \par
4) Add the tomato paste and hot pepper sauce and blend well to incorporate.
5) Add the clam juice, lemon juice, crab meat and hulled corn and whip until smooth. Bring the soup base to a simmer and cook it out at a simmer for thirty minutes.
6) Whisk in the milk, cream, and sherry and blend well. Bring the soup back to a simmer and taste for final seasoning adjustments.
7) Stir in the brandy, garnish with chopped scallions and serve. |
