she-crab soup
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.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 pound lump crab meat
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1 small white onion, grated
- 1 stalk celery, grated
- 2 cloves garlic, minced
- few pinch salt and pepper, to taste
- 2 quarts half and half
- 1 pint heavy cream
- 1 cup chicken broth
- 1 teaspoon louisiana hot sauce
- 2 teaspoons worcestershire sauce
- 2 tablespoons fresh chives, chopped
- 1/2 cup sherry wine
How To Make she-crab soup
-
Step 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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Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chowders
Category:
Other Soups
Tag:
#Quick & Easy
Ingredient:
Seafood
Culture:
Southern
Method:
Stove Top
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