Crab Chowder with SherryTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:131.3 kcal
Proteins:5.7 g
Fats:3.8 g
Carbohydrate:21.1 g
Fibers:2.6 g
Sugar:6.4 g
Cholesterol:19.9 mg
Sodium:113.6 mg
Calcium:90.4 mg
Energy:245 kcal
Proteins:10.7 g
Fats:7.1 g
Carbohydrate:39.4 g
Fibers:4.8 g
Sugar:11.9 g
Cholesterol:37.1 mg
Sodium:211.9 mg
Calcium:168.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
115
g
crabmeat
white part of 1 leek, finely chopped
1
onion, finely chopped
1
celery stalk, finely chopped
2
ripe tomatoes, peeled, seeded and diced
30
ml
butter
1000
ml
fish stock or clam juice
4
basil leaves
5
ml
thyme
60
ml
dry sherry
salt and pepper
METHOD
- Melt the butter in a large saucepan; add the leek, onion and celery; sauté over medium heat for 3 minutes;
- add the tomatoes and continue cooking 3 minutes longer;
- add the fish stock or clam juice; add the crab, basil and thyme; let simmer, covered, for 10 minutes;
- season with salt and pepper;
- ladle into individual serving bowls and pour in a little dry sherry just at the moment of serving.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
An original idea from Chef Ottmar of Ottmar's restaurant on Grand Cayman Island
You can add the sherry to the chowder just before serving it, or serve a little glass of sherry with the soup so each guest can add his own.
