Cream of Crab Recipe

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:

1. With 20 grams of butter, fry the carrot, the onions and the finely chopped parsley.
2. Add the crabs and when they are red, add the wine. It is put on a strong fire so that the wine evaporates.
3. 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.
4. The béchamel is made by frying the flour in butter until it turns colored.
5. 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.
6. Add the boiling broth little by little.
7. Serve the freshly made cream of crab hot or warm.