She Crab Soup
She crab soup is a classic low country dish with a rich, creamy base. This recipe includes a tip for making sure every bowl gets plenty of delicious, lump crab meat.
Ingredients
- ¼ cup butter
- ¼ cup onion minced
- ¼ cup flour
- 3 cups seafood stock
- 2 cups heavy cream set out for a few minutes to prevent curdling when added to hot stock
- ½ teaspoon worcestershire
- ½ teaspoon lemon zest
- ½ teaspoon mace nutmeg can be substituted
- 1 teaspoon Old Bay Seasoning
- ¼ teaspoon cayenne pepper
- 1-½ teaspoon salt divided
- 1 lb lump crab meat picked through and divided
- ¼ cup dry sherry
Instructions
- Melt butter of medium heat in large stock pot or dutch oven. Cook onion until soft (about 3-5 mins)
- Add flour and blend to make roux.
- Add seafood stock to roux, stirring well. Reduce to low heat and stir until thickened (about 5 mins)
- Stir small amount of hot roux into cream to temper.
- Add cream to pot and turn heat back up to medium low, stirring until heated through.
- Reduce heat to low. Add next 5 ingredients, 1 teaspoon of salt, and ½ of the crab. Simmer 5 mins.
- Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.
Notes
- chicken broth or stock may be substituted for seafood stock
- nutmeg may be substituted for mace
- be sure crab meat has been checked thoroughly for any little bits of shell
Nutrition
Calories: 340kcalCarbohydrates: 6gProtein: 14gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 106mgSodium: 978mgPotassium: 276mgFiber: 0.3gSugar: 2gVitamin A: 1103IUVitamin C: 5mgCalcium: 100mgIron: 1mg
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