This is awesome soup! The 2 keys to this soup are 1)Avoid the salt 2) Don't serve this soup on the day you make it. If this soup got a bad review, it was because it was served too soon. The gravy leaves a strange aftertaste on the day made but if you wait a day the crab overcomes the strange taste and makes this a great soup! We did add extra crab meat and a little more old bay.
The soup was excellent but as I made it I made a few adjustments. The wine seemed too strong for my liking so I added only half a cup when I sampled it before I added the salt I thought it was salty enough therefore I didn't add any at all and instead of the gravy mix I added one can of cream of celery with one quarter cup of heavy whipping cream. Everyone who tried it thought it was definately restaurant quality.
This was very good and easy. I also had a problem finding white gravy mix so I used McCormicks white sauce blend. My husband loved it. I thought it was a little salty so I will cut down on that next time. I will make it again.
Indeed this is the perfect crab soup recipe Yvette! It's rich--exotic even--the kind of soup you would find in a top notch expensive restaurant. I've had this soup before but can't place where or when. All I recall is that I loved it when I had it the first time--and loved it even more today since I was the one who prepared it! I doubled the recipe and I'm glad I did. The wine is a must. It's the wine that provides the warm exotic base from which the soup is built. I used 3/4 of the wine that was recommended but I wouldn't be afraid to use the full amount next time. I was wary of using all the wine that was called for after reading the reviews but if you have a sophisticated palate and are used to having wine in recipes it won't bother you. You will embrace it. I added about 1/2 of the hot sauce called for and didn't detect a change in the flavor. Honestly I was afaid to keep going with the hot sauce. The soup was already so good that I didn't want to fiddle with it and chance that it wouldn't be as good post hot sauce. The batch I prepared did need salt and I added it one pinch at a time until it was perfect. If you use salted butter you may not need any extra salt. Wow this one gets a blue ribbon.
This was pretty good, although it wasn't as great as I was expecting. My only complaint was that the recipe came out way too spicy. Next time, I'll omit the hot sauce and cut the pepper back to 1/4 tsp. I decreased the butter to 1/4 cup, and used fat-free half-and-half, and it was just fine. Also, if the crabmeat you're using is pre-salted, there is most likely no need to add the 1/2 tsp. You can always add it later if it needs it. Thanks for the recipe!
Just outstanding restaurant quality and soooo company worthy! I did make a couple of changes to this recipe to accomodate 1 lb. of crab meat. I used the published amounts of butter and flour then doubled the Old bay and Wocestershire used double the chicken broth and 1 1/2 cups white wine & half and half. In place of the gravy mix (could not find) I used a 12oz prepared white wine veluete sauce. Simply scrumptious. A winner for sure. Making this for Christmas Eve celebrations. Thanks for a very versitile and delicious recipe Yvette.
I served this bisque-like soup as part of a New Year's Eve dinner and got rave reviews. However I used a package of McCormicks "Chicken Country Sauce" instead of country gravy. All 8 guests asked for refills. It was so easy and elegant.
This was far from awesome. Sounded like it would be awesome but was actually pretty horrible. Tasted like you were eating thick salty gravy.
I can only rate this as Fair. The gravy simply overwhelmed the crab and other flavors.
