Suddenly it went POW! Glass shattered and shards went in every direction. In a split second more than a few very bad words went through my mind. It was the result of either poor judgement, not thinking it through, or sheer habit. I’m so used to using a glass bowl for a double boiler. I’ll not make that mistake again. After a big cleanup, I started on the second batch of Creamy Crab Soup for Two.
Two things were lost in the incident. One being a bowl I’ve had for over 30 years. It was part of a set I’ve used countless times. I suppose I was lucky it lasted this long. At least it is one still made today. All I had to do was place a quick order for a new set of Pyrex mixing bowls (Amazon affiliate link). The other thing lost was a half-pound of crabmeat. It cost more to get crab than a set of bowls. Yep, that sucks.
Crab is my top seafood treat. It’s a splurge for sure (especially when you have to get it twice). I start craving it more this time of year. I think of special meals and celebrations. New Year’s Eve wouldn’t be the same without beef tenderloin and king crab legs with lemon clarified butter. A holiday party would be kicked off nicely with mini potato crab cakes.
Creamy Crab Soup for Two is decadent. You will be splurging on your wallet and eating plan. The primary ingredients are whole milk, half-and-half, butter, and lump crabmeat. It is lightly seasoned with lemon zest, mace, nutmeg, dry mustard, salt, and pepper. Then sherry and butter crackers are added in for the final touch of flavoring and thickening. It’s rich, creamy, loaded with crab, and something to make for a very special occasion.
What is your top seafood treat? Is there one you only have on special occasion? Or is it because of limited availability at a certain time of year? I’ve thought about going to Florida during stone crab season. I haven’t had it yet. I’m sure I would enjoy it a lot. Perhaps I’ll go next year. We will see…
Creamy Crab Soup for Two
- 1 cup whole milk
- 1 teaspoon grated lemon zest
- 1/4 teaspoon ground mustard
- 1/8 teaspoon ground mace
- Pinch of ground nutmeg
- 1/2 pound cooked lump crabmeat
- 1 cup half-and-half
- 1 1/2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon white ground pepper
- 3 tablespoons butter cracker crumbs
- 2 tablespoons dry sherry
Place milk, lemon zest, mustard, mace, and nutmeg in a non-reactive metal bowl (stainless steel recommended) over simmering water. Cook for 10 minutes, stirring occasionally.
Add crabmeat, half-and-half, butter, salt, and pepper. Stir to combine. Cook for 20 minutes, stirring often.
Add cracker crumbs and sherry. Stir and cook for 3 minutes. Serve immediately.
Creamy Crab Soup for two is a rich, decadent treat. Make it as a first course of a special occasion meal or simply serve it with salad or in a bread bowl.
Recipe adapted from on in Southern Living Cookbook for Two published in 1981 (no longer in print).
Thursday 5th of November 2015
Crab is my favorite seafood with shrimp a close second but crab is most decadent!! Thanks for sharing this recipe!
Thursday 5th of November 2015
Looks very yummy! I have no idea why I have never tried making crab soup before!