As I write this, I’m missing my family and wishing we were vacationing on Sullivan’s Island. A wraparound porch, some crabbing and fishing, and a truly spectacular view of the Atlantic ocean would be just the thing!
Alas, I’m stuck in smoggy Los Angeles. Instead of moping around, I decided to whip up a curative coastal feast, invite a few friends over, and throw an impromptu beach music bash in my apartment.
Don’t tell anybody I used canned crabmeat, OK?
Annabel’s (Mother’s) Blue Crab Soup
- 1 stick butter
- 1/4 cup flour
- 4 cups milk
- 1 cup chopped onion
- 2 chicken bouillion cubes
- 2 tablespoons freshly chopped parsley
- 1 teaspoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon nutmeg
- 1 pound fresh crabmeat
- 1/2 pound fresh asparagus chopped into 1-inch bites
- chopped chives
In a large heavy saucepan, melt butter over medium-low heat. Whisk in flour. Cook three minutes (stirring constantly) to make a roux. Gradually whisk in milk. Add onion and the next five ingredients. Increase heat and bring to a boil. Reduce heat and simmer 10 minutes, or until soup thickens, stirring often.
Add crabmeat and simmer 10-15 minutes, until soup is creamy. Add asparagus and cook 2-3 minutes, or until crisp-tender. Garnish with fresh chives and devour!
Taking advantage of this domestic mood, I mixed up a batch of Low Country Ham Biscuits
to serve alongside the soup. Next came a green salad, a bottle of Sauvignon Blanc, and my all-time favorite chick flick, Shag: The Movie
Voila! A taste of South Carolina right here in Southern California….