2021 TOP CHEFS: CHEF CAREY BACSIANO | STREET MEET AMERICAN TAVERN
2021 TOP CHEFS: CHEF CAREY BACSIANO
STREET MEET AMERICAN TAVERN
3/4 cup celery (finely diced)
3/4 Cup onions (finely diced)
1/4 cup carrots (finely diced)
.5 lb. butter
1/2 tablespoon old bay spice
1/2 tablespoon granulated garlic
16 cups of water
1/4 lb. crab base roux
2 cups of heavy cream
1 lb. crab meat
Sweat onions, celery, carrots in butter until soft.
Add spices and sherry. Add water and crab base, making sure base is dissolved. Bring to a boil. Add roux slowly while whisking to prevent lumps. Bring back to a boil then reduce heat to a simmer 30 min.
Add heavy cream and simmer an additional 15 min.
Add crab meat when the soup is finished.
Makes approx. 1 gallon of soup.