2 tablespoons butter and 2 tablespoons all-purpose flour (to make a light roux)
While the original recipe remains a closely held trade secret of the Whataburger franchise family (who now own the restaurant), the following recipe is a "bootleg" tribute that hits all the right notes. It captures the smokiness, the creaminess, and that signature kick of spice. felix's fish camp crab soup recipe
, a creamy dish featured in the "100 Dishes to Eat in Alabama Before You Die". 2 tablespoons butter and 2 tablespoons all-purpose flour
Felix’s Fish Camp has a history as rich as its broth. Established in 1947 by Felix Niel, the restaurant began as a humble fish camp on the edge of the Mobile River. It was a place for fishermen to clean their catch and grab a hot meal. Felix’s Fish Camp has a history as rich as its broth
This version recreates the rich, restaurant-style bisque typically served with dry sherry and Tabasco on the side. 10 minutes Cook time: 20 minutes Servings: 4 Ingredients
Reduce the heat to low. Slowly pour in the heavy cream while stirring gently. Season with a pinch of kosher salt and freshly cracked black pepper to taste. Allow the soup to cook on low heat for a final so the cream melds with the spices.
Gently open your container of lump crab meat. Inspect it carefully to ensure no cartilage or shell fragments remain. the crab meat into the simmering broth. Be careful not to stir aggressively; you want to preserve the large, luxurious chunks of crab just like they serve at the restaurant. Let the crab heat through for 5 minutes . 5. Finish with Cream