Blue Crab Soup

Blue crab soup

Serves 2+


  • 800g blue crab legs
  • 200ml / half pint milk
  • 1 tsp flour
  • 2 tbsps cream
  • 10g/half oz butter
  • small onion, peeled and chopped
  • one teaspoon Worcester or less of Tabasco sauce
  • 2 tbsp sherry
  • salt & pepper


  1. Bring c3 pints salted water to the boil. Add crab. When returns to boil, turn down to a low bubble. Cook for 20 mins.
  2. Remove crab. Cool. Open legs and remove meat (allow 20 minutes).
  3. Put meat, butter, onion, and a good sprinkle of pepper in a pan and braise over a low heat for 10 mins, stirring occasionally. 
  4. Meanwhile, in a separate pan, combine and warm the milk, cream and hot sauce.
  5. Combine the contents of the two pans, then sift in the flour, stirring gently, to thicken.
  6. Add sherry to taste.

The Oriental version (with calming music)

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