Restaurant Recipes
Brennan's Bistro & Catering She Crab Soup
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
- Sauté bacon until almost brown. Add butter and Mirepoix. Sweat until tender.
- Add sherry, flour and crab stock. Allow cooking until thickened, approximately 45 minutes.
Attribution
Chef Bob Brennan, Brennan's Bistro & Catering, Virginia Beach