Ingredients with Measurements:
- 1 lb. fresh crabmeat
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 2 cups heavy cream
- 1/2 cup dry sherry
- 1/4 cup chopped shallots
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup chopped onion
- 1/4 cup chopped green onions
- 1/4 cup chopped parsley
- 1/4 cup chopped thyme
- 1/4 cup chopped bay leaves
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1/2 tsp. nutmeg
- 1/2 tsp. Worcestershire sauce
Special equipment needed:
- Blender or food processor
- Large pot
- Whisk
- Strainer
- Mixing bowls
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2-3 minutes, stirring constantly.
2. Slowly add the milk and heavy cream, whisking constantly to prevent lumps. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
3. Add the sherry, crabmeat, shallots, celery, carrots, onion, green onions, parsley, thyme, bay leaves, salt, black pepper, cayenne pepper, paprika, nutmeg, and Worcestershire sauce. Stir to combine.
4. Reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
5. Remove from heat and let cool for 10-15 minutes.
6. Remove the bay leaves and discard.
7. Transfer the soup to a blender or food processor and puree until smooth.
8. Strain the soup through a fine-mesh strainer into a mixing bowl.
9. Cover and refrigerate for at least 2 hours, or until chilled.
10. Ladle the chilled soup into serving bowls and garnish with additional crabmeat, green onions, and parsley.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Chilling time: 2 hours
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 12g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Fresh crabmeat can be substituted with canned crabmeat or imitation crabmeat.
- Dry sherry can be substituted with white wine or chicken broth.
- Shallots can be substituted with onions or garlic.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Use lobster or shrimp instead of crabmeat.
- Add a dollop of sour cream or crème fraîche on top of each serving.
Tips and tricks:
- Be sure to stir the soup occasionally while simmering to prevent sticking and burning.
- Use a blender or food processor to puree the soup for a smoother texture.
- Chill the soup for at least 2 hours before serving for the best flavor and texture.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in chilled bowls with a garnish of crabmeat, green onions, and parsley.
Garnishes:
- Additional crabmeat
- Chopped green onions
- Chopped parsley
- Sour cream or crème fraîche
Pairings:
- Crusty bread or crackers
- Caesar salad or mixed greens
- Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Grilled shrimp or scallops
- Roasted vegetables
- Garlic bread or crostini
Troubleshooting advice:
- If the soup is too thick, add more milk or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Use fresh or properly stored crabmeat to prevent foodborne illness.
- Refrigerate leftover soup promptly and discard any that has been left at room temperature for more than 2 hours.
Food history:
She-crab soup is a traditional Southern dish that originated in Charleston, South Carolina in the early 1900s. It is typically made with female blue crabs, which are prized for their roe, or eggs, which give the soup its distinctive flavor and color.
Flavor profiles:
Creamy, rich, and savory with a hint of sweetness and a spicy kick from the cayenne pepper.
Serving suggestions:
Serve as a refreshing appetizer or light lunch on a hot summer day.
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