Oyster and crab soup recipe

Seafood lovers don't need to splurge on a pricey dish to get a taste of the sea. Let's Dish host, Chris Koetke has an easy at home recipe for oyster and crab soup.

Recipe for Oyster and Crab Soup:
Difficulty: Moderate
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4-6

3 Tablespoons unsalted butter
1 Tablespoons finely chopped celery
2 Tablespoons finely chopped onion
2 ½ Tablespoons flour
½ cup heavy cream
1 ½ cups whole milk
16 shucked oysters, with their juice
¼ teaspoon salt
4 ounces cleaned crab meat, picked clean of any shells
1 ½ teaspoons chopped fresh parsley leaves, chervil, or combination of both
¼ teaspoon fresh lemon juice
2 dashes of Tabasco

1.    In a heavy medium saucepan, melt the butter over moderate heat. Add the celery and onion.  Sauté until softened but not browned, about 5 minutes.
2.    Stir in the flour and cook, stirring constantly, until the paste cooks for 2 minutes.  Be careful not to let it brown.
3.    Over medium high heat add the milk and cream, whisking vigorously until the mixture is smooth. Bring to a boil while stirring with the whisk. Lower the heat, and cook, stirring for 3 to 4 minutes more.
4.    On low heat stir in oysters, salt, crab, parsley, lemon juice and Tabasco sauce.  Maintaining a bare simmer, cook the oysters for only 2-3 minutes.  (The oysters only need to heat through.  Overcooking the oysters will cause them to toughen.)  
5.    Remove from heat and serve.

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