Best Of The Bay Recipesshe Crab Soup

CAROLINA SHE-CRAB SOUP

Steps:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
• Reduce the heat to medium low, whisk in the flour and continue to cook, stirring constantly. You are essentially making a roux without browning it. Stir in the seafood seasoning, nutmeg, bay leaf and pepper, then whisk in the sherry and clam juice. Increase the heat to medium and bring to a simmer. Cook, stirring frequently, until very thick, about 10 minutes. Stir in the seafood stock and crab roe, if using, bring to a simmer and cook for 15 minutes.
• Add the heavy cream and Worcestershire, return to a simmer and cook until thickened and reduced slightly, another 15 minutes. Remove the bay leaf, then puree the soup with an immersion blender until smooth (or use a regular blender; let cool slightly first, and use caution when blending hot liquids). Season with salt. Stir in the crabmeat and garnish with crab roe if desired.

SHE CRAB SOUP I

Steps:

• Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
• Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
• Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
• Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
• Remove from heat and add wine.
• Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

CHESAPEAKE BAY CRAB SOUP

Steps:

• Heat oil in heavy large saucepan over medium heat.
• Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
• Add tomatoes with their liquid; break up tomatoes.
• Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
• Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
• Add peas to soup and simmer 2 minutes.
• Add crabmeat, parsley and hot pepper sauce.
• Simmer until crabmeat is heated through, about 1 minute.
• Season with salt and pepper and serve.

SHE CRAB SOUP

Steps:

• In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.

DIAMONDBACK TERRAPIN STEW, CHESAPEAKE BAY STYLE

Steps:

• Drop live terrapin into boiling water and let stand for 5 minutes.
• Remove from water; rub skin off feet, tail and head with a towel, drawing the head out with a skewer.
• Clip off claws.
• Scrub shell with boiling water; break apart with a cleaver or axe.
• Remove meat and liver.
• Discard heart, sandbag, entrails and gall bladder (taking caution not to break it as it's bitter).
• Cut the liver in thin slices.
• Take out eggs, remove film and set aside in cold water.
• Mash yolks of eggs; add flour, nutmeg, lemon juice and rind.
• Stir in 1 cup of soup stock.
• Add onion, celery, terrapin and terrapin eggs and enough more stock to cover meat.
• Cook in double boiler until meat falls from bones.
• Remove bones, add worcestershire sauce, salt, pepper, chopped egg whites, cream, sherry and milk (if necessary).
• Heat thoroughly and serve with toast.

SUE'S SHE CRAB SOUP

Steps:

• In a large pot, melt the butter over moderately low heat.
• Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
• Sprinkle with flour, and cook roux for 2 minutes, until bubbly.
• Stir in the stock, milk, and cream. Bring to a simmer, stirring.
• Add the chopped egg yolks, crabmeat, salt pepper, paprika and Old Bay, and bring almost to a simmer.
• Ladle into bowls, sprinkle with chopped cooked bacon, and green onion slices.

SHE CRAB SOUP II

Steps:

• In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.