she-crab soup
(1 rating)
Perfect for chilly days. Rich, creamy and so very good! I serve mine with oyster crackers sprinkled on top. Boyfriend adds a bit of cheese sprinkled on top of his.
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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For she-crab soup
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1 lblump crab meat
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5 Tbspbutter
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5 Tbspall-purpose flour
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1 smwhite onion, grated
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1 stalkcelery, grated
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2 clovegarlic, minced
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few pinchsalt and pepper, to taste
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2 qthalf and half
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1 ptheavy cream
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1 cchicken broth
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1 tsplouisiana hot sauce
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2 tspworcestershire sauce
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2 Tbspfresh chives, chopped
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1/2 csherry wine
How To Make she-crab soup
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1Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
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2Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crab meat, and simmer for another 10 minutes.
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3Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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