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Pork Rind Topped Crab Soup

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Prep Time:

30 minutes




    Pork Rind Topped Crab Soup:

    • Crushed Southern Recipe Original Pork Rinds
    • 1 quart whipping cream
    • 1/8 tsp salt
    • 1/8 tsp pepper
    • 2 fish bouillon cubes
    • 2 cups boiling water
    • 1/4 cup unsalted butter
    • 1/3 cup all-purpose flour
    • 2 Tbsp. lemon juice
    • 1/4 Tbsp. ground nutmeg
    • 1 pound fresh crabmeat
    • Garnish: chopped parsley
    • 1/3 cup sherry (optional)


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.

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