First of all remove the cooked crabmeat from claws or any leftovers or from the can . Set aside a few pieces for garnishing . Add remainder into a sauce pan
add the sliced finely mushrooms
Add two thirds or about 90 grams of the soft cheese and also the brie with the rind removed
Add one cup of water gently heat , do not boil . Whisk all into a very smooth soup with a blender or in soup maker , add another cup of water .
Heat the butter in another pan and add the flour , blend the flour in. Heat until it bubbles but do not let it brown . Add the crab/cheese / mushroom mix gently , stirring all the time do not let it get lumpy or set to the pan. Add the last cup of water if needed or preferred
Season with smoked paprika and a little ginger
Slightly toast your cashew nuts in a dry pan , do not burn them
Garnish with the leftover soft cheese, the slightly toasted cashew nuts and the leftover crab.
Hope you enjoy
