Bobbys Lighter Crab Soup Recipes

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BOBBY'S LIGHTER CRAB SOUP



Bobby's Lighter Crab Soup image

A lighter version of a creamy seafood soup.

Provided by Bobby Deen

Time 10m

Yield 5

Number Of Ingredients 12

1 tablespoon olive oil
3/4 cup chopped scallions
2 cloves minced garlic
3 tablespoons all purpose flour
2 cups seafood broth or clam juice
2 cups low fat milk
3 tablespoons dry sherry
1/2 teaspoon Paula Deen Lemon Pepper Seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1 lb picked free of shell crabmeat
1 tablespoon chopped fresh chives

Steps:

  • Heat the oil in a large saucepan until hot. Add the scallions and garlic and cook, stirring occasionally, until tender, 3–4 minutes. Stir in the flour; cook 1 minute. Slowly add the broth and milk; bring to a boil. Cook, stirring occasionally, until smooth and bubbly, about 8 minutes. Stir in the sherry, Paula Deen Lemon Pepper Seasoning, white pepper and cayenne. Reduce the heat and simmer, uncovered, until the flavors are blended and the soup thickens slightly, about 5 minutes longer. Stir in crabmeat; heat through. Sprinkle with chives. Serve at once.
  • Makes 5 cups.

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