Recipe courtesy of Robert Irvine
Episode: Villari's
She Crab Soup
Total:
1 hr 5 min
Active:
20 min
Yield:
1 gallon
Level:
Easy
Total:
1 hr 5 min
Active:
20 min
Yield:
1 gallon
Level:
Easy

Ingredients

Directions

In heavy saucepan or stock pot over medium-high heat, add 3/4 pound butter, carrots, celery, onions, and garlic and cook until the vegetables have begun to brown, 10 to 12 minutes. Deglaze with the sherry, and stir and scrape up any bits. Once deglazed, add the flour and stir into the butter to create a roux. Once well mixed, add the stock and cream, reduce the heat to medium-low, and cook for 25 minutes, stirring throughout to ensure the soup does not scorch.

Pulse the soup with a hand mixer to mince the vegetables. Add the crab boil seasoning, crab roe, and parsley and continue to cook for 10 minutes. Remove the soup from heat, whisk in the remaining 1/4 pound butter, and stir in the crab meat.

IDEAS YOU'LL LOVE

Crab Cakes

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Minestrone Soup

Recipe courtesy of Ellie Krieger

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Kale Soup

Recipe courtesy of Trisha Yearwood

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking