Ingredients to make Cream of Crab:
- 500 ml of broth
- 500 grams of crabs
- 2 shallots or French onions
- 100 grams of butter
- 500 ml of milk
- 1 tablespoon of flour
- 1 glass of white wine
- 1 carrot
How to make Cream of Crab:
- With 20 grams of butter, fry the carrot, the onions and the finely chopped parsley.
- Add the crabs and when they are red, add the wine. It is put on a strong fire so that the wine evaporates.
- The crabs are removed and peeled. Reserve 12 crab tails. The rest of the peeled crabs are passed through the crusher with the rest of the cooking.
- The béchamel is made by frying the flour in butter until it turns colored.
- Add the milk until you get a fine béchamel sauce, and when it is thick, add the seafood cream with crabs with the rest of the butter.
- Add the boiling broth little by little.
- Serve the freshly made cream of crab hot or warm.
