This version of Crab Soup is from Barbados and can be found in ” Caribbean Cooking ” by Elizabeth Lambert Ortiz.
Ingredients
- 1 oz unsalted butter
- 2 tbsps plain flour
- 2 free range eggs hard boiled
- juice and finely grated rind of a lime or lemon
- 1 1/4 pints fish stock
- 1 pint whole milk
- 1/4 pint single cream
- 1/2 lb white crab meat flaked
- sea salt and pepper
- a dash angostura bitters
- 3 tbsps dry sherry
Servings:
Instructions
- Melt the butter in a saucepan and add the flour. Cook, stirring, for 1-2 minutes.
- Remove from the heat and add the eggs, mashing them to a smooth paste. Add the juice and rind or the lime, the fish stock, milk, cream and the crabmeat.
- Return the saucepan to the heat and simmer very gently for 10 minutes, stirring from time to time.
- Season with salt and pepper, add the bitters and sherry and reheat gently. Serve immediately.
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