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Crab Soup - Crab soup
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Bon Appetit

Serves/Makes:6 1-cup servings

  • 3 cups (700 ml) half and half
  • 2 cups (475 ml) Bechamel Sauce(see following recipe)
  • 1 can (10-1/2 oz (294 grm).) tomato soup
  • 1/2 cup (125 ml) clam juice
  • 1 lb (.5 kg) crabmeat*
  • 6 tbsp (90 ml) dry Sherry
  • 6 7x7-inch squares puff pastry
  • 1 egg
  • *If using frozen crab, thaw completely.
  • Rinse, drain and toss with 2 to 3 tbsp
  • lemon juice before adding to soup.
  • Bechamel Sauce
  • 3 tbsp (45 ml) butter
  • 3 tbsp (45 ml) flour
  • 2 cups (475 ml) milk
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) freshly ground white pepper
  • Combine first 4 ingredients in heavy-bottomed medium sauce pan over low heat.
  • Cook, stirring constantly, until well blended.
  • Add crab and heat through, stirring frequently.
  • Cool, then cover and refrigerate until well chilled.
  • Divide soup evenly among 6 deep 2-cup soup bowls 4 inches in diameter.
  • Top each with 1 tbsp (15 ml) of Sherry.
  • Transfer bowls to baking sheet and refrigerate until well chilled.
  • Roll each square of pastry 1/8 inch thick.
  • Cut out 6-inch circles and gently lay over tops of bowls, leaving 1-inch overhang.
  • Seal by pressing firmly to sides of bowl(do not crimp to rim; pastry must be allowed to rise freely).
  • Refrigerate until pastry is firm. Cover completely with plastic wrap. Chill overnight.
  • About 30 minutes before serving, position rack in lower third of oven and preheat to 400oF.
  • Lightly beat egg and use to brush pastry for glaze.
  • Bake until pastry is puffed and golden, about 15 to 20 minutes.
  • Serve immediately.
  • Bechamel Sauce
  • Melt beutter in top of double boiler over boiling water.
  • Stir in flour with wooden spoon until smooth.
  • Gradually add milk, stirring constantly.
  • Continue cooking until sauce is thick and smooth.
  • Add salt and pepper. Remove from heat and strain through fine sieve.

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