cream of crab soup
Posted 19 July 2007 - 03:53 PM
Last weekend, I had a bowl with diced potato. I thought it was a completely ridiculous addition to the soup, but on searching the Net, I found a couple of recipes for cream of crab with potato. Is this something that's found in some localities rather than others? Is it just a lame way to stretch an expensive dish?
Posted 21 July 2007 - 11:13 AM
Many restaurants have good cream of crab soup early in the evening and they don't thin it back down as it sits on the stove and it ends up way too thick and starchy by 8PM.
Oh, and hold the potatoes for the clam chowder!
Edited by DTBarton, 21 July 2007 - 11:14 AM.
Posted 21 July 2007 - 04:29 PM
I totally agree with "holding the potato" and leaving it out.
I think the best cream of crab is prepared getting the liquid right and then adding the crab just at the end, which allows the crab to hold its shape and freshness. I happen to think a cool way to serve it is to have a mound of crab in each soup plate and pour the soup itself into the bowl at the table.
"If you don't want to use butter, add cream."