Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups seafood stock
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup dry sherry
- 1 pound fresh crabmeat
- 1/4 cup crab roe
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
Special equipment needed:
- Large pot
- Immersion blender or regular blender
1. Melt the butter in a large pot over medium heat.
2. Whisk in the flour until smooth and cook for 2 minutes, stirring constantly.
3. Gradually whisk in the seafood stock, whole milk, and heavy cream.
4. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
5. Add the dry sherry, crabmeat, crab roe, salt, black pepper, cayenne pepper, and nutmeg.
6. Simmer for an additional 10 minutes, stirring occasionally.
7. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
8. Return the soup to the pot and heat until warmed through.
9. Stir in the chopped parsley and chives.
10. Serve hot.
Preparation time: 15 minutes
Cooking time: 30 minutes
Simmer over medium heat.
This recipe serves 4-6 people.
Calories per serving: 420
Total fat: 28g
Saturated fat: 16g
Total carbohydrates: 15g
Dietary fiber: 0g
Substitutions for ingredients:
- Seafood stock can be substituted with chicken or vegetable stock.
- Whole milk can be substituted with half-and-half or heavy cream.
- Dry sherry can be substituted with white wine or vermouth.
- Fresh crabmeat can be substituted with canned crabmeat.
- Crab roe can be omitted if unavailable.
- Add diced potatoes or corn for a heartier soup.
- Use different types of seafood, such as shrimp or lobster, instead of crab.
- Add a splash of hot sauce for extra heat.
Tips and tricks:
- Be sure to remove any shell or cartilage from the crabmeat before adding it to the soup.
- Use a high-quality seafood stock for the best flavor.
- For a smoother texture, strain the soup through a fine-mesh sieve before serving.
- Garnish with additional chopped parsley or chives, if desired.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through.
Serve the soup in individual bowls with a sprinkle of chopped parsley or chives on top.
Chopped parsley or chives.
- Serve with crusty bread or oyster crackers.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
- If the soup is too thick, add additional seafood stock or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to a safe internal temperature of 165°F (74°C).
- Store leftover soup in the refrigerator within 2 hours of cooking.
She-crab soup is a traditional Southern dish that originated in Charleston, South Carolina in the early 20th century. The soup is made with female blue crabs, which contain roe that gives the soup its distinctive flavor.
Creamy, rich, and savory with a hint of sweetness from the crab roe.
Serve as a first course or as a main dish with a side salad or vegetables.
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