Carolina She-Crab Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 593
- Total Fat
- 48
- Saturated Fat
- 29
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 24
- Cholesterol
- 296
- Sodium
- 849
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
1 stick (8 tablespoons) unsalted butter
1 medium onion, diced
1 stalk celery, diced
1/3 cup all-purpose flour
1 teaspoon seafood seasoning
1/4 teaspoon grated nutmeg
1 bay leaf
Freshly cracked black pepper
1/3 cup dry sherry
1/3 cup clam juice
3 cups seafood stock
1/2 cup crab roe, plus a little more for garnish, optional
2 cups heavy cream, at room temperature
1 teaspoon Worcestershire sauce
Kosher salt
1 pound lump blue crabmeat
Directions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
- Reduce the heat to medium low, whisk in the flour and continue to cook, stirring constantly. You are essentially making a roux without browning it. Stir in the seafood seasoning, nutmeg, bay leaf and pepper, then whisk in the sherry and clam juice. Increase the heat to medium and bring to a simmer. Cook, stirring frequently, until very thick, about 10 minutes. Stir in the seafood stock and crab roe, if using, bring to a simmer and cook for 15 minutes.
- Add the heavy cream and Worcestershire, return to a simmer and cook until thickened and reduced slightly, another 15 minutes. Remove the bay leaf, then puree the soup with an immersion blender until smooth (or use a regular blender; let cool slightly first, and use caution when blending hot liquids). Season with salt. Stir in the crabmeat and garnish with crab roe if desired.