Crab Soup

• 3/4  cup  chopped green onion, with tops
• 2  teaspoon  minced garlic
• 4  tablespoon  (1/2 stick) butter
• 3  tablespoon  all-purpose flour
• 2  cup  fish stock
• 1  cup  heavy cream
• 1  cup  milk
• 1  lb  crabmeat, picked free of shell
• 1/4  cup  sherry
• 1/2  teaspoon  Paula Deen's Lemon-Pepper seasoning
• 1/2  teaspoon  salt
• 1/2  teaspoon  white pepper
• 1  cup  freshly grated Parmesan
• 1/2  cup  chopped fresh chives

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy
Yield: 8 servings

Recipe courtesy Paula Deen

Show: Paula's Party

Episode: Hometown Foods