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Charleston She Crab Soup
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Brief Description
Creamy crab soup.
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Main Ingredient
crab
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Category: Soups
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Cuisine: Southern
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Prep Time: 25 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: Jun 01, 2020
Number of Servings:
Ingredients:
- 2 tablespoons - butter divided
- 2 tablespoons - all-purpose flour
- 1 cups - milk
- 1 1/2 cups - half-and-half cream
- 4 teaspoons - finely-grated onion
- 3/4 teaspoons - Worcestershire sauce
- - salt and white pepper to taste
- 1/4 teaspoons - ground mace
- 1/4 teaspoons - red cayenne pepper
- 1/4 teaspoons - grated lemon zest (rind)
- 1 1/2 pounds - flaked blue crab meat (OR dungeness, snow, king or rock crab)
- 1/4 cups - crab roe (OR 2 hard-cooked egg yolks)
- 3 tablespoons - dry sherry
- 1 tablespoons - finely chopped fresh parsley leaves
Directions:
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 soup appears about to boil, remove pan from 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 crab meat and roe equally into each bowl. Sprinkle with parsley and serve immediately.
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