SHE-CRAB SOUP

She Crab Soup Recipe:

Print

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients:

2 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups half and half cream
4 teaspoons finely-grated onion
3/4 teaspoon Worcestershire sauce
Salt and white pepper to taste
1/4 teaspoon ground mace
1/4 teaspoon red (cayenne) pepper
1/4 teaspoon grated lemon zest (rind)
1 1/2 pounds flaked blue crab meat*
1/4 cup crab roe**
3 tablespoons dry sherry
1 tablespoon finely-chopped fresh parsley leaves

* If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, king, or rock crab, may be substituted.

** Crab roe are the eggs harvested from the female blue crab.  The addition of crab roe tints the soup orange and enriches its crabby flavor.  Two crumbled hard-cooked egg yolks may be substituted for the crab roe.

Instructions:

In a large, heavy pot over low heat, melt butter; add flour and blend until smooth.  Slowly add milk and half and half cream, stirring constantly with a whisk; cook until thickened.

Add onion, Worcestershire sauce, salt, white pepper, mace, cayenne pepper, and lemon zest.  Bring just to a boil, stirring constantly.  Reduce heat to low, add crabmeat and crab roe or crumbled hard-cooked egg yolks; simmer, uncovered, for 5 minutes (if the soup appears about to boil, remove the pan from the heat for a minute or so, then return).

Remove from heat and add sherry, stirring to mix.  Let sit for 3 to 4 minutes before serving.

To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl.

Sprinkle with parsley and serve immediately.

Yields: 4 servings.