wine : This creamy and rich soup needs a full-bodied Chardonnay as a partner. Australia has some great budget examples, but if you are looking to splurge, try a top California or top white Burgundy.
5 - 6 scallions, white and green part finely chopped
4 tablespoons unsalted butter, cut into small pieces
1/4 cup all-purpose flour
3 cups milk
1 1/2 cups heavy cream
2 teaspoons course salt
1/2 teaspoon ground mace
1/2 teaspoon paprika
Tabasco to taste
1 pound lump crabmeat (*)
1. In a large, heavy boiler sautee the scallions in butter until softened, 3 - 4 minutes. Blend in flour and cook over low heat for five minutes stirring constantly.
2. Stir in the milk and cream and cook, stirring, until slightly thickened.
3. Stir in the salt, spices, and Tabasco to taste into the soup mixture, blending well. Add the crabmeat, be careful not to stir too forcefully or the crabmeat will break apart.
4. Heat gently (DO NOT BOIL) and serve.
(*) Pick out all of the shell and cartilage from the crabmeat.
