Rich and creamy she-crab soup is a Southern favorite. If you cannot get she-crabs, simply substitute any crab meat. Also try experimenting with other shellfish such as lobster and shrimp.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 2 Tablespoons unsalted butter
- 1 small onion, grated
- 3 celery stalks, minced
- 1 Tablespoon all-purpose flour
- Salt and white pepper to taste
- 1/4 teaspoon ground mace
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco
- Lemon juice
- 2 cups heavy cream
- 2 cups milk
- 2 cups total white she-crab meat and roe
- 1/2 cup sherry wine
- .
- Garnish:
- Paprika
- Chopped fresh parsley
Preparation:
Melt the butter in a large skillet over medium heat and saute the onion and celery until soft. Sprinkle the flour over the vegetables, stir, and cook 5 minutes.
Add salt, pepper, mace, thyme, Worcestershire sauce, Tabasco, and a splash of lemon juice. Simmer briefly. Add the cream and milk and heat almost to scalding, stirring constantly.
Add the crabmeat and roe and stir. Heat just long enough to warm through. Add the sherry wine and serve at once, garnished with paprika and chopped parsley.
Yield: 8 servings
Recipe Source: Miss Ruby's American Cooking by Ruth Adam Bronz (Harper & Row)
Reprinted with permission.
Add salt, pepper, mace, thyme, Worcestershire sauce, Tabasco, and a splash of lemon juice. Simmer briefly. Add the cream and milk and heat almost to scalding, stirring constantly.
Add the crabmeat and roe and stir. Heat just long enough to warm through. Add the sherry wine and serve at once, garnished with paprika and chopped parsley.
Yield: 8 servings
Recipe Source: Miss Ruby's American Cooking by Ruth Adam Bronz (Harper & Row)
Reprinted with permission.
