Ingredients
- 1 cup fish stock
- 1/2 cup finely chopped onion
- 3 tablespoons real salted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup half and half
- 1/2 cup whole milk (no lowfat)
- 1/2 teaspoon salt (sea salt best)
- 1 pound cooked lump crab meat
- 1/2 teaspoon worcestershire sauce
- 3 tablespoons tomato paste
- 1 pinch ground cayenne pepper
- 1 tablespoon finely chopped parsley
Make it step by step
- In a small frying pan, combine 1/4 Cup fish stock and onion. Cook over low heat 5-7 min until onion is translucent.
- In a med size pot over med heat, melt the butter. Slowly whisk in flour until a creamy mixture (roux) is created.
- Gradually pour in remaining 3/4 Cup fish stock then add the onion mixture whisking constantly.
- Whisk in cream, half and half, milk, salt, tomato paste, worcestershire, and cayenne. Whisk until well blended.
- Add crab meat and simmer for 45-60 mins. Do not boil. Stir in fresh parsley right before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Bo Baker, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.