Pork Rind Topped Crab Soup
Hey, no need to be crabby, we've got a special pork rind recipe just for today (although you can enjoy this recipe anytime). Give it a try and tell us what you think!
- Pork Rind Topped Crab Soup:
• Southern Recipe Pork Rinds, crushed
• 1 quart Whipping cream
• 1/8 tsp Salt
• 1/8 tsp Pepper
• 2 Fish bouillon cubes
• 2 cups Water
• 1/4 cup Unsalted butter
• 1/3 cup All-purpose flour
• 2 Tbsp. Lemon juice
• 1/4 Tbsp. Ground nutmeg
• 1 pound Fresh crab meat
• 1/3 cup Sherry (optional)
• Garnish: Parsley, chopped
Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour.
Set aside. Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves. Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated.
Add lemon juice, nutmeg, and crabmeat.
Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.