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INGREDIENTS:

3 tablespoons butterAdvertisements 

2 tablespoons chopped green onion

2 tablespoons chopped celery

3 tablespoons all-purpose flour

2 1/2 cups milk

1/2 teaspoon freshly ground black pepper

1 tablespoon tomato paste

1 cup heavy whipping cream

8 ounces crab meat

4 to 8 ounces small cooked shrimp or other seafood

2 tablespoon sherry win

DIRECTIONS:

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.

Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.

Warm the milk in another saucepan over medium heat.

Slowly stir in the warmed milk and continue cooking and stirring until thickened.

Add the freshly ground black pepper, tomato paste, and heavy cream.Advertisements 

If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.

Stir in the crab, shrimp, and the sherry. Bring to a simmer.

Serve hot.

Tips and Variations:

Feel free to add small cooked bay scallops or lobster instead of the shrimp.

Replace the green onions with finely chopped shallots.

If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.

Nutrition Facts
Servings: 4 servings
Amount per serving
Calories421
% Daily Value*
Total Fat 20g26%
Saturated Fat 11g57%
Cholesterol 166mg55%
Sodium 1023mg44%
Total Carbohydrate 29g11%
Dietary Fiber 2g8%
Protein 30g
Calcium 310mg24%
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