I could use some help w/recipe for crabmeat soup with 1/2 & 1/2, scallions, some shrimp (and shrimp stock). Its for a lunch tomorrow.
What are Chowhounds best ideas for methods - ingredients??
I don't want the butter/cream to overwhelm the crab and shrimp. My original taste is Low Country she-crab but this isn't fresh crab w/egg sac. I've never made it before tho I love to eat it. I lucked into a cold pound of good claw crab. Half for soup and half for a couple of crab cakes?
Peeled and de-veined shrimp, shells sauteed in butter then stock w/white wine and water, peppercorns, lemon and bay leaf (no garlic).
Shrimp poached very quickly in this liquid, cooled fast and set aside. Stock strained.
My guesses for seasonings are white pepper, mace and sherry last. Sauteed shallots and white parts of scallions in a little butter, stock added, heated gently, crab folded in, milk/cream added and slowly heated (not up to simmer but hot). Shrimp and sherry added at last minute, fine chopped green scallion tops to garnish.
served w/cheese straws/coins, dough rolled in fine chopped pecans, baked till gold but not browned.
maybe marinated artichoke salad ?