Categories: Main Dish, Seafood, Soup
Ingredients
- 3 tablespoons finely chopped onions
- 2 cloves garlic, minced1/2 cup butter or 1/2 cup margarine1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 cups half-and-half
- 2 cups tomato juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground savory
- 1 -2 dash hot pepper sauce
- 2 (6 ounce) cans lump crabmeat, rinsed,drained,and picked over
- sour cream
- chopped fresh parsley
Directions
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In a medium-size saucepan, melt butter over medium heat.
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Saute onion and garlic until tender.
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Stir in flour, salt, and pepper; continue stirring and cooking until bubbly.
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Gradually add the cream, tomato juice, worcestershire sauce, savory, and hot pepper sauce.
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Bring mixture to a boil, stirring constantly.
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Add in the crab; stir until heated through.
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Season to taste with salt and pepper if needed.
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Ladle soup into individual serving bowls.
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Add a dollop of sour cream and sprinkle with chopped fresh parsley.