Recipe courtesy of John Malik
She Crab Soup
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 951
- Total Fat
- 77
- Saturated Fat
- 47
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 26
- Cholesterol
- 382
- Sodium
- 1257
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.