Big American Cookbook
This rich and creamy soup punctuated with dry sherry is similar to bisque except for those sweet chunks of lump crab meat. It’s a staple of natives of South Carolina’s coast and one example of celebrated Chef Mario Batali’s new cookbook, The Big American Cookbook, featuring 250 recipes from all corners of the country.
Stay with the Southern theme and start off with this Bourbon cocktail recipe.
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- ¼ cup all-purpose flour
- 1 cup brown chicken stock
- 2 tablespoons Worcestershire sauce
- 3 cups milk
- 2 cups picked crab meat (about 1 pound), any mix of lump, jumbo lump, or back fin
- 3 tablespoons dry sherry
- 2 tablespoons crab roe, or 2 hard-boiled egg yolks, grated, for garnish
- paprika for garnish
1In a large saucepan over medium heat, melt the butter. Add the onion and celery and sauté until softened, about 5 minutes. Season with the salt and pepper.
2Add the flour, whisk to create a roux, and cook for 4 minutes (the roux should not brown).
3Add the stock and Worcestershire and whisk, then add the milk and continue to whisk. Reduce the heat to low, add 1½ cups of the crab meat, and simmer for 20 minutes.
4Stir in the sherry and simmer for 5 minutes longer. Serve in wide, shallow bowls. Garnish with the remaining crab meat, roe or egg yolk, and dust with paprika.
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