Cruising the Chesapeake
For American Cruise Lines’ Chef Kevin Cottle, serving local fare is an important part of cruising the Chesapeake Bay.
American Cruise Lines Chef Kevin Cottle shares one of his favorite Chesapeake Bay dishes!
Ingredients
SERVINGS: 6-8 Serving(s)
- 2 ounces butter
- 2 ounces flour
- 3 ounces yellow onion, minced
- 3 ounces celery, minced
- 1 bay leaf, small
- 1 teaspoon thyme, finely chopped
- 1 ounce dry sherry
- 3 cups milk
- 2½ cups heavy cream
- 2½ cups lobster stock, strongly flavored
- 1½ ounces crab roe, minced
- 4 ounces crabmeat
- Pinch nutmeg
- Salt and pepper to taste
Preparation
In a heavy gauge pan, melt the butter over medium heat. Add the flour and cook the mixture while constantly stirring to a golden straw color, approximately 7 minutes. Add the onion, celery, thyme, and bay leaf and continue cooking for another 10 minutes. Add the milk, cream, and half of the lobster stock. When adding the milk, cream, and lobster stock to the roux, make sure the cream mixture is cold. This will prevent lumps in your final product. Cook 20 minutes.
After the crab roe is minced, add it to the remaining lobster stock and combine it with the sherry. Combine this mixture, nutmeg, and seasonings with the rest of the soup and cook 10 minutes.
Add the crabmeat and cook an additional 5 minutes. Adjust seasoning. Garnish with fresh crabmeat mixed with chopped thyme and serve.
Recipe from American Cruise Lines Corporate Executive Chef Kevin Cottle
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