Restaurant Recipes

Brennan's Bistro & Catering She Crab Soup

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Ingredients

  • 1 pound diced bacon
  • 1/2 pound diced onion
  • 1/2 pound diced celery
  • 1/2 pound diced carrots
  • 1/2 pound butter
  • 5 ounces sherry
  • 1/4 pound all-purpose flour
  • 3 cups crab stock
  • 1/4 pound crab meat

Instructions

  1. Sauté bacon until almost brown. Add butter and Mirepoix. Sweat until tender.
  2. Add sherry, flour and crab stock. Allow cooking until thickened, approximately 45 minutes.

Attribution

Chef Bob Brennan, Brennan's Bistro & Catering, Virginia Beach



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