CRAB SOUP by Doug Thienpont
Ingredients ½ Lb. Butter ¼ Cup Flour 1 tsp. Walker Foods® Vegetable Base 1 tsp. Walker Foods® Crab Base 1 tsp. Walker Foods® Chicken Base 2 Qt. Heavy Cream 1 Lb. Crab Meat 2 to 3 oz sherry to taste Directions Melt butter and blend Walker Foods® Vegetable Base, Walker Foods® Crab Base, and Walker Foods® Chicken Base. Add flour and blend well. Cook roux for 5 to 10 min until it begins to turn beige. Add heavy cream and simmer for approximately 30 minutes. Add crabmeat to soup. Simmer for an additional 30 minutes. Add sherry to taste just before serving. Yield 8 - 10 oz servings. Approximately .25 oz