CAROLINA SHE-CRAB SOUP
Provided by Kardea Brown
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 16
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
Try this fabulous crab soup. I am sure you will love it. Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.
Provided by C.Davis
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 17.6 g, Cholesterol 138.1 mg, Fat 12.5 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 5.1 g, Sodium 501.3 mg, Sugar 12.1 g
CLASSIC SHE CRAB SOUP
A full-bodied creamy crab soup that can be served with lemon for added tartness.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 6
Number Of Ingredients 14
Steps:
- Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
- Press the yolks of hard-boiled eggs through a sieve and set aside.
- In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
- Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
- Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
Nutrition Facts : Calories 566.5 calories, Carbohydrate 13.3 g, Cholesterol 374.4 mg, Fat 42.7 g, Fiber 1 g, Protein 32 g, SaturatedFat 22 g, Sodium 1415.3 mg, Sugar 4.8 g
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