Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

Creamy crab soup served with a slice of lemon is the perfect blend of savory and tart.

Yields6 Servings

 3 tbsp butter
 ¼ cup onion, chopped
 2 tbsp all-purpose flour
 2 cups clam sauce (or fish stock)
 2 cups milk
 2 cups heavy cream
 1 ½ lbs crabmeat, flaked
 ¼ cup white wine
 1 ½ tsp salt
 ¼ tsp black pepper
 4 Nature's Yoke hard-cooked egg yolks
 paprika
 lemon slices

1

Place eggs in kettle and cover with water. Bring to a boil. Remove from heat and let stand for 10-12 minutes. Remove eggs from water. Cool.

2

Press the egg yolks through a sieve and set aside.

3

In a large soup pot, melt butter over medium heat. Add onion; cook until soft, about 4 minutes.

4

Add the flour and cook for 2 minutes. Stir in clam sauce, milk and cream. Bring to a simmer.

5

Add cooked egg yolks, crab meat, white wine, salt and pepper and heat through. Ladle into bowls, garnish with a pinch of paprika and serve with a slice of lemon.

Ingredients

 3 tbsp butter
 ¼ cup onion, chopped
 2 tbsp all-purpose flour
 2 cups clam sauce (or fish stock)
 2 cups milk
 2 cups heavy cream
 1 ½ lbs crabmeat, flaked
 ¼ cup white wine
 1 ½ tsp salt
 ¼ tsp black pepper
 4 Nature's Yoke hard-cooked egg yolks
 paprika
 lemon slices

Directions

1

Place eggs in kettle and cover with water. Bring to a boil. Remove from heat and let stand for 10-12 minutes. Remove eggs from water. Cool.

2

Press the egg yolks through a sieve and set aside.

3

In a large soup pot, melt butter over medium heat. Add onion; cook until soft, about 4 minutes.

4

Add the flour and cook for 2 minutes. Stir in clam sauce, milk and cream. Bring to a simmer.

5

Add cooked egg yolks, crab meat, white wine, salt and pepper and heat through. Ladle into bowls, garnish with a pinch of paprika and serve with a slice of lemon.

Creamy Crab Soup