Food Network: South Carolina She-Crab Soup

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South Carolina She-Crab Soup
Copyright 2001 Television Food Network, G.P. All rights reserved

Ingredients
2 tablespoons butter
1 onion, finely diced
1 bay leaf
2 tablespoons flour
2 cups white crab stock, recipe follows
2 cups milk
1 cup cream
2 teaspoons paprika
1 pound cooked Atlantic Blue crab meat, divided
1/2 cup crab roe, divided
Salt and pepper, to taste

1/4 cup sherry
2 tablespoons chopped chives
French bread

Directions
Melt butter in a stockpot over medium heat. Add the
onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the
flour and stir until it dissolves. Whisk in the stock, stirring constantly until
smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue
to stir until incorporated. Add half the crab meat and roe. Season with salt and
pepper. Cook for 15 minutes until thick and heated through.

To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the
bowls, spooning the remaining crab meat and roe in the center of each. Garnish

with chopped chives. Serve with crusty French bread.

Ingredients
White Crab Stock:
2 quarts cold water
1 onion, peeled and halved
1 garlic bulb, halved
1 turnip, split
2 celery stalks, split
Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1
leek -- tied together with string)
1/2 lemon, juice
1 teaspoon crab boil seasoning
1/2 teaspoon whole white peppercorns

1/2 cup white wine
Sea salt, to taste
6 live Atlantic Blue crabs

Directions
Pour water in a large stockpot and place over
low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until
the vegetables begin to become tender. Add the lemon juice, crab boil seasoning,
peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle
flavors. Carefully put the crabs in the pot and continue to cook for another 15
minutes. The crab shells will be bright orange when done. Remove and shell the
crabs. Strain the stock to discard the vegetable solids, reserving the crab meat
and stock. Yield: 8 cups