Ingredients
- 1 small yellow onion, finely diced
- 2 stalks celery, finely diced
- 4 ounces whole butter
- 4 ounces all purpose flour
- Splash Sherry
- 1 pint heavy cream
- 1 pint water
- 2 pints whole milk
- 1 1/2 teaspoons salt
- Several dashes hot sauce
- 1/4 pound crab roe
- 1/4 pound jumbo lump crab meat
- 1 bunch fresh chives, finely diced
- 1 bunch scallions tops, finely diced
- Fine Sherry
Directions
In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry
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By jerituttle_7035530
Virginia Beach, VA
on December 24, 2011
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Very good recipe for being so simple. I replaced the milk with half and half and added a whole lb. of crabmeat,ommiting the roe. Also added Old Bay.Delicious!
By Cwench
Morehead City, NY
on January 12, 2011
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Best She Crab soup ever, my family really enjoyed. Can't wait to serve it to friends. I did use a little more flour to thicken it and used more cran than called for as well as omitted the crab roe, but that was just our personal preference... Would highly recommend.
By Tameren
Charlotte, NC
on February 28, 2010
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As delicious as any crab soups I've had! This was very easy. I didn't use any roe but there was nothing missing in the taste. This soup is even more delicious the next day!
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