- Course: Hot Appetizer, Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 21 Times
- 4 cups heavy cream
- 4 tablespoons butter
- ¼ cup finely chopped shallots
- 1 pound fresh lump crabmeat with roe
- Freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- Grated zest of ½ lemon
- 1 tablespoon finely chopped fresh parsley
- Dry sherry (optional)
In a small saucepan, reduce the cream over moderate heat by one-third.
In a large saucepan, melt the butter. Add the shallots and sauté until wilted. Add the crabmeat and cook gently, tossing for 2 minutes. Pour in the reduced heavy cream and simmer for 5 minutes. Season with the nutmeg, cayenne, and lemon zest. Check the seasonings and add salt to taste. Mound some crabmeat in each warm soup plate and pour the soup around it. Sprinkle lightly with parsley.
Serve the sherry at the table, adding a spoonful to each portion, if desired.
© Christopher Idone
Nutritional information is based on 6 servings, includes 1/2 teaspoon of added salt, and does not include Sherry for serving.