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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesCornish Crab Soup
Crabs are found all round the coast but especially in Cornwall from where many crab recipes originate. Ingredients
Serves: 6
225 Gram Crab meat, fresh or frozen (8 oz) 50 Gram Butter (2 oz) 50 Gram Plain flour (2 oz) 900 ml Creamy milk (1 1/2 pints) 1.2 Litres Chicken stock (2 pints) Salt and white pepper 1/4 Teaspoon Grated nutmeg a few strands Saffron (optional) 2 Tablespoon Dry sherry 150 ml Double cream, or whipping cream ( 1/4 pint) Method
Separate the white and dark crab meat.
Heat the butter until foaming, stir in the flour and allow to cook for a minute, then add the milk, stirring well, then the chicken stock. Add the dark crab meat, salt, pepper and nutmeg and simmer gently for 12-15 minutes. Add the saffron if liked, stir and then put in the white crab meat and the sherry. Bring to just under boiling point, simmer for 5 minutes and check for seasoning. Transfer to a soup tureen as it is, with a swirl of cream, or it may be sieved or liquidised if preferred.
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