- 5 cups Whole Milk – (warm)
- 1 tbsp Butter
- ¾ cups finely minced Celery
- 2/3 cups Leeks
- 1 Pt Heavy Whipping Cream
- ½ tsp Nutmeg
- ¼ tsp White Ground Pepper
- ½ tsp Cayenne Pepper
- ½ tsp Worcestershire Sauce
- 1 tsp Dry Cooking Sherry
- 1.5 oz Crab Base **
- 1/2 cup Liquid Roux (to thicken) *
- ¾+ lb Claw Crab Meat
- 3 oz Crab Roe
Warm milk on double boiler or pan – be sure not to scald. (This can be done while doing next step) Finely mince the celery and green onions. Sauté the celery and onion in a skillet. Add spices, Worcestershire, heavy cream and crab base. Bring to simmer and add hot milk. Bring to simmer again and add roux, whisking constantly. Return to boil, and turn off heat. Add crab roe and lightly crumbled crabmeat. Stir gently, serve or store for later use.
Makes: 2+ quarts
* Liquid White Roux – Diluted Roux (1 part Roux 1 part water)
Roux can be purchased or made. See your favorite basic cookbook or search on web for recipe. More info on Roux at: www.gumbopages.com
** Crab base – can be purchased at food stores or ordered online at www.soupbases.com.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.