Best She-crab Soup Recipe

Best She-crab Soup Recipe

She-crab soup, somewhat of a cross between a bisque and a chowder, is a soup made with heavy cream or milk, crabmeat, sherry, fish or crab stock, and roe—a key ingredient in the dish that improves the flavor and is responsible for the color.

The soup is thickened with a roux or puréed boiled rice, and it is usually seasoned with either mace, onions, or shallots.

RECIPE INGREDIENTS

2 cloves garlic, minced

1/2 teaspoon kosher salt, plus more

3 tablespoons all-purpose flour

4 tablespoons unsalted butter

1 small white onion, chopped

1 celery stalk, finely chopped

1/2 cup sherry

3 cup homemade or store-bought seafood stock

1 1/2 teaspoons paprika, plus more for serving

1 teaspoon Old Bay seasoning

1 bay leaf 

2 cup heavy cream

1 lb. lump crabmeat, picked over, divided

2 tablespoons fresh lemon juice

1/4 cup finely chopped chives

DIRECTIONS ON HOW TO MAKE THE BEST SHE-CRAB SOUP RECIPE

Melt butter in pot under medium heat. Add onion, celery, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes.

Stir in flour to coat vegetables, then whisk in sherry until a thick paste forms. Whisk in stock, paprika, Old Bay seasoning, and bay leaf. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened for about 10 minutes.

Add cream and half of crabmeat and simmer, stirring occasionally, until slightly thickened, about 10 minutes longer. Stir in lemon juice. Taste and season with salt.

Divide soup among bowls. Top with remaining crabmeat; sprinkle with chives and more paprika.

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Best She-crab Soup Recipe

She-crab soup, somewhat of a cross between a bisque and a chowder, is a soup made with heavy cream or milk, crabmeat, sherry, fish or crab stock, and roe—a key ingredient in the dish that improves the flavor and is responsible for the color.

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Course Main Course

Ingredients

  

• 2 cloves garlic minced
• 1/2 teaspoon kosher salt plus more
• 3 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 1 small white onion chopped
• 1 celery stalk finely chopped
• 1/2 cup sherry
• 3 cup homemade or store-bought seafood stock
• 1 1/2 teaspoons paprika plus more for serving
• 1 teaspoon Old Bay seasoning
• 1 bay leaf
• 2 cup heavy cream
• 1 lb. lump crabmeat picked over, divided
• 2 tablespoons fresh lemon juice
• 1/4 cup finely chopped chives

Instructions

 

• Melt butter in pot under medium heat. Add onion, celery, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes.
• Stir in flour to coat vegetables, then whisk in sherry until a thick paste forms. Whisk in stock, paprika, Old Bay seasoning, and bay leaf. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened for about 10 minutes.
• Add cream and half of crabmeat and simmer, stirring occasionally, until slightly thickened, about 10 minutes longer. Stir in lemon juice. Taste and season with salt.
• Divide soup among bowls. Top with remaining crabmeat; sprinkle with chives and more paprika.