Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 quart whole milk
- 1 pint heavy cream
- 1 pound fresh crabmeat
- 1/2 cup dry sherry
- 1/2 cup minced onion
- 1/2 cup minced celery
- 1/2 cup minced carrot
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon mace
- 1/4 teaspoon paprika
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- 1/4 teaspoon rosemary
- 1/4 teaspoon tarragon
- 1/4 teaspoon marjoram
- 1/4 teaspoon basil
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery seed
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
- Fine mesh strainer
1. Melt the butter in a large soup pot over medium heat.
2. Add the flour and whisk constantly for 2-3 minutes until the mixture turns golden brown.
3. Slowly pour in the milk while whisking constantly to prevent lumps from forming.
4. Add the heavy cream, sherry, onion, celery, carrot, Worcestershire sauce, Old Bay seasoning, salt, black pepper, cayenne pepper, nutmeg, mace, paprika, thyme, sage, rosemary, tarragon, marjoram, basil, oregano, garlic powder, and celery seed.
5. Bring the soup to a simmer and cook for 20-25 minutes, stirring occasionally, until the vegetables are tender.
6. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
7. Strain the soup through a fine mesh strainer to remove any solids.
8. Return the soup to the pot and add the crabmeat. Cook for 5-10 minutes until the crab is heated through.
9. Serve hot and garnish with additional crabmeat and a sprinkle of Old Bay seasoning.
Preparation time: 20 minutes
Cooking time: 45 minutes
Simmer over medium heat.
This recipe serves 6-8 people.
Saturated Fat: 23g
Substitutions for ingredients:
- Use vegetable broth instead of milk and heavy cream for a dairy-free version.
- Use vegetable oil instead of butter for a vegan version.
- Use canned crabmeat instead of fresh crabmeat if fresh is not available.
- Add diced potatoes or corn for a heartier soup.
- Use lobster or shrimp instead of crabmeat.
- Add a splash of hot sauce for a spicier soup.
Tips and tricks:
- Be sure to whisk constantly when adding the milk to prevent lumps from forming.
- Use an immersion blender for easier pureeing and less mess.
- Use a fine mesh strainer to remove any solids for a smoother soup.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Serve the soup in individual bowls with a sprinkle of Old Bay seasoning and a garnish of crabmeat.
Garnish the soup with additional crabmeat, chopped chives, or a drizzle of sherry.
Serve the soup with a crusty bread or oyster crackers.
Suggested side dishes:
Serve the soup with a side salad or roasted vegetables.
- If the soup is too thick, add more milk or broth 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:
Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
She-crab soup is a traditional dish from Charleston, South Carolina, that dates back to the early 20th century. It is typically made with female blue crabs, which are prized for their roe, or eggs, that give the soup its distinctive flavor.
This soup is rich and creamy with a subtle seafood flavor and a hint of spice from the Old Bay seasoning.
Serve this soup as a starter course for a fancy dinner party or as a comforting meal on a chilly evening.
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