Ingredients
- 1/2 cup carrot, finely shredded (scraped)
- 1/4 cup yellow onion, finely chopped
- 1/4 cup butter, melted
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 cups half and half
- 370 grams fresh crabmeat (drained and flaked, 2 cups)
- 1/4 cup dry sherry
- 1 teaspoon salt
- 1/3 cup watercress, finely chopped
- Ground red pepper, 1 dash
- Freshly ground black pepper, to taste
How to Make
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Step 1: Saute carrot and onion in butter in a skillet until tender. Reduce heat to low; add lour, stirring until smooth. Cook 1 minute, stirring constantly.
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Step 2: Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly.
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Step 3: Add half-and-half and the next 3 ingredients; stir well. Cook until thoroughly heated, but do not boil. Stir in watercress, red pepper, and black pepper.
We hope you enjoy this recipe!
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