Author: seadog
Date Posted: 7/10/2005
Spicy: No


4 oz. butter, unsalted
1 large onion, roughly chopped
1 medium carrot, peeled/chopped
1 clove garlic, minced
1 1/2 T. paprika
1/2 T. Old Bay seasoning
2/3 cup all-purposed flour
1 qt. clam juice
1 tsp. Tabasco sauce
1 T. Worchestershire sauce
1 pt. heavy cream
black pepper, to taste
6 oz. backfin crabmeat, picked through
4 oz. lobster meat, cleaned and diced
1 oz. dry sherry



Melt the butter and saute onions, carrots and garlic until tender
Add paprika and Old Bay and cook for 1 minute
Add the flour to make a roux and cook 1-2 minutes, stirring constantly
Add the clam juice, Tabasco, Worcestershire and heavy cream, whisking well to incorporate the roux. Bring to a boil and turn off the heat
Puree mixture in batches in a blender and season to taste with the black pepper
Add the crabmeat, lobster and sherry and mix well.
Serve with freshly chopped parsley
Yield: 8 8-oz. bowls



I don't know the history of this recipe but I found it in an Outer Banks cookbook. I made it and it tastes just like AA's. Wonderful!! And it isn't that hard to make.