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|Whiskey Crab Soup for a Big Party|
"Spicy Red Crab Soup for a big party like New Year's Eve! This makes a lot, so make sure to invite the entire neighborhood."
- 2 half of gallons water
- 1 half of cups fish soup base
- 2 pounds butter
- 6 cups all-purpose flour
- 6 half cups marinara sauce
- 1/four cup OLD BAY® Seasoning
- four teaspoons ground white pepper
- 1 cup lemon juice
- 1/4 cup Worcestershire sauce
- 3 tablespoons warm pepper sauce (e.G. Tabasco™)
- 6 cups sparkling Dungeness crabmeat
- 1 cup heavy cream
- 2/three cup cooking sherry
- five fluid oz. Whiskey
|Prep : 15M||Cook : 72M||Ready in : 1H15M|
- Bring the water to a boil in a huge inventory pot. Stir in soup base, and decrease warmness to a simmer. Melt the butter in a skillet over low heat. Gradually whisk inside the flour in order no longer to form any lumps. Pour this combination into the broth. Cover, and simmer over low warmness for 5 to 7 mins.
- Pour the marinara sauce into the thickened broth, and season with OLD BAY(R), white pepper, lemon juice and hot pepper sauce. Stir till combined, ensuring to scrape the lowest and facets of the pot. Add the crabmeat, and stir vigorously to interrupt into pieces.
- Stir in the heavy cream till blended, then mix in the sherry and whiskey. Taste and modify the seasoning as needed. If the soup is just too salty, upload more heavy cream. Add more lemon if there's no tang; more white pepper if no longer highly spiced sufficient. Remove from the warmth. Pour into motel pans to a intensity of 4 inches or much less, and refrigerate if making ahead of time. Reheat to 140 levels F (62 degrees C) before serving.
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