She-Crab Soup
Creamy crab soup with sherry and roe - a Charleston delicacy that's elegant and rich.
Prep Time
15m
Cook Time
25m
Servings
6
Difficulty
Medium
Nutrition Per Serving
fat
26
carbs
14
fiber
0
protein
22
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Ingredients
Shop- 1 lb lump crab meat
- 1/4 cup crab roe (or extra crab meat)
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon white pepper
- Salt to taste
- Fresh chives for garnish
Instructions
Melt butter in large pot over medium heat.
Gradually add milk and cream, whisking until smooth.
Bring to simmer and cook until thickened, about 10 minutes.
Add crab meat, roe, Worcestershire, Old Bay, and white pepper.
Simmer gently 10 minutes (don't boil).
Stir in sherry and season with salt.
Ladle into bowls and garnish with chives.
Chef's Comfy Tip
If you can't find crab roe, don't worry - the soup is still delicious with just extra crab meat.
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