SHE CRAB SOUP I
Try this fabulous crab soup. I am sure you will love it. Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.
Provided by C.Davis
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 6
Number Of Ingredients 11
Steps:
- Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
- Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
- Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
- Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
- Remove from heat and add wine.
- Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 17.6 g, Cholesterol 138.1 mg, Fat 12.5 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 5.1 g, Sodium 501.3 mg, Sugar 12.1 g
BEST OF THE BAY RECIPES...SHE CRAB SOUP
The Chesapeake Bay area is famous for its wealth of seafood: Crab Cakes, Oyster Stew, Steamed Crabs and much more. These culinary favorites are steeped in tradition and prepared with intense pride. The locals are perhaps best known for their culinary love affair with the famous Blue Crab -- and this traditional and delicious She Crab Soup is made from the sweet, delicate meat of the She Crab. A bit of roe adds richness and flavor. Its elegant bisque-like creaminess will delight your senses.
Provided by laura.marchiori
Categories Crab
Time 50m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.
- Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.
- While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.
- Serve with a light salad of mixed greens and French bread and enjoy!
- You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http://www.chesapeakebaygiftbaskets.com/product_info.php?cPath=24&products_id=156).
Nutrition Facts : Calories 633.3, Fat 49, SaturatedFat 29.1, Cholesterol 186.8, Sodium 1401.2, Carbohydrate 10.8, Fiber 0.3, Sugar 1.8, Protein 20.6
SHE CRAB SOUP
Provided by Food Network
Number Of Ingredients 15
Steps:
- 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.
THE VERY BEST SHE-CRAB SOUP EVER!
I am from the South Carolina lowcountry, and I have spent years experimenting and trying to re-create the fabulous creamy crab soup native to Charleston. I have played with numerous recipes, and I am finally satisfied that I have stumbled upon the perfect concoction of she-crab bisque. More than likely, you will end up with a "he-crab" soup, as the crab roe is what makes it "she-crab" and it is almost impossible to get your hands on. If you ever find crab roe, savor every precious spoonful! Still a bowl of heaven without it though!
Provided by anthdr
Categories < 30 Mins
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt 2 TBSP butter in large heavy-bottomed saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes.
- OPTIONAL STEP: Pour 1/4 C sherry in pan and ignite. Stir until flames subside. I've made this without doing this step (hence the range in the amount of sherry on the ingredient list) and it is still delicious, but I think this just gives it a little extra oomph.
- Sprinkle the flour in and stir to coat.
- Whisk in the crab stock until there are no lumps.
- Gradually add: milk; cream; paprika; another 2 TBSP dry sherry; worcestershire sauce; hot sauce; white wine; and lemon, stirring consistently.
- Blend with a puree wand, or in batches in a blender.
- Add half of the crab meat and roe (if you are lucky!) Season with salt and pepper.
- Simmer 10-15 minutes, stirring often so it doesn't burn, until it is thick and heated.
- Divide 1/4 C sherry and remaining crab meat and roe amongst 4 bowls. (1 TBSP each sherry and roe and 2 oz. each crab meat).
- Ladle soup over sherry and crab meat.
- Garnish with chopped chives. Serve with crusty french bread.
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