Salcombe Bay Crab Soup -

Salcombe Bay Crab Soup

Devonshire crabs are very large, and the combination of their rich meat, sherry and cream make this a soup to remember.

Ingredients

50g/2oz butter
Salt and freshly ground black pepper
1 large onion, sliced
1 tbsp anchovy essence
225g/8oz fresh crabmeat
Grated rind and juice of 1 orange
25g/1oz plain Flour
50ml/2 fl oz dry sherry
1.2 l / 2pt fish stock
275m1/ ½ pt double cream

Method

Melt the butter in a large saucepan, add the onion and crab meat and cook gently for 6 minutes. Add the flour, stirring thoroughly to avoid lumps. Very slowly add the fish stock, stirring all the time until the soup comes to the boil, and allow it to simmer for 40 minutes.


Season With salt and freshly ground black pepper, and add the anchovy essence, orange juice and rind, sherry and cream. Re-heat and serve with crusty brown bread and a dry white wine.

Related food category:

• Starter