She-Crab Soup
🦀 She-Crab Soup is a classic Southern dish celebrated for its rich flavor and unique blend of ingredients. Originating from the coastal regions of the United States, the soup features a creamy base made with butter, flour, and milk, which imparts a distinct color and briny taste. Garnished with parsley or sherry, this soup is a delightful showcase of the South's love for fresh seafood and culinary finesse.
Ingredients
Ingredients
- 1 can lump crabmeat (+/-454gm) Kanika brand
- 3 tbsp butter divided
- 1 medium onion chopped
- 2 tsp all-purpose flour
- 1 qt whole milk
- 100 gm crab roe or hard-cooked egg yolk
- 1/8 tsp white pepper
- 1/8 tsp ground mace
- 2 cups half-and-half milk
- 1/2 cup sherry wine
- 1 tsp table salt
Garnishes
- add pinch paprika optional
- add pinch fresh parsley optional
Instructions
Step 1
- Cook onions: Melt 1 1/2 tablespoons of the butter in a large saucepan or Dutch oven over low.
- Add the onion, and stir-fry 3 to 4 minutes or until softened.
Step 2
- Add flour: Add remaining butter; stir until melted. Add flour; stir and cook until onions are coated, about 1 minute.
Step 3
- Add remaining ingredients: Stir in the milk until blended.
- Stir in the crabmeat and roe (or yolk); add pepper and mace, and cook 20 minutes.
- Stir in the half-and-half until heated through.
- Remove from heat, and stir in the wine and salt.
- Serve warm, garnished with a sprinkle or paprika, fresh parsley, and additional roe (or yolk) if desired.
