I decided to splurge a bit tonight and picked up some beautiful lump crab from Santoni's in Glyndon. I've never made Cream of Crab Soup so I put myself to the test! Last week I made Curry Chick Pot Pies and it occurred to me that the base sauce for the pie filling would be the perfect consistency for Cream of Crab Soup. I swapped out the chicken stock for shrimp stock, added lots of Old Bay and a touch of crab boil, and within minutes, it tasted like restaurant quality!
So since I made a fancy starter, I needed to follow up with a fancy main course so I made Cajun Seared Salmon with Lemon Garlic Shrimp over Creamy Pancetta Maque Choux (which is basically kicked up creamed corn and super yum). I worked a bit on my plating too! I'd order both of these in a restaurant.
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