Yield: 20 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Hard crabs; cleaned & cut |
| 1 \N | Onion; diced |
| 1 pounds | Lump crabmeat |
| 3 \N | Ribs celery; diced |
| 2 quarts | Half & half |
| 1 pounds | Butter |
| 2 cups | Flour |
| 1½ gallon | Chicken stock |
Melt butter in soup pot; add crabs and cook until crabs are dry. Add onion and celery; cook until tender. Add flour and blend the roux. Add chicken stock; let simmer at least 30 minutes. Heat Half & Half; blend in soup.
Strain soup, add lump crabmeat and serve. Serves 20.
BROUSSARD'S
FRENCH QUARTER
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .