Classic She Crab Soup

SUBMITTED BY: MARBALET PHOTO BY: MOLLE888

"A full-bodied creamy crab soup that can be served with lemon for added tartness."

SERVINGS & SCALING

Original recipe yield: 6 to 7 servings

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INGREDIENTS

3 tablespoons margarine
1 green onion, minced
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups fish stock
2 cups milk
2 cups heavy whipping cream
1 1/2 pounds crabmeat, flaked
1/4 cup sherry
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups hard-cooked eggs (optional)
1/2 teaspoon paprika
6 slices lemon (optional)

READ REVIEWS (23)

DIRECTIONS

Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
Press the yolks of hard-boiled eggs through a sieve and set aside.
In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

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REVIEWS

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Reviewed on Nov. 12, 2003 by RD8400

In college I worked as a waitress in a cajun resturant. The chef served a secret recipie she crab soup that was to die for. I have been looking for a recipie comparable to it and I have finally found it!!!! This is sooooooooo good!!!!!

14 users found this review helpful

Reviewed on Nov. 12, 2003 by LIZARDBREATH

My boyfriend and I first had she-crab soup on Hilton Head Island and loved it. This soup tasted exactly like it. It is so quick and easy to make, but don't tell him that. (I did not use the eggs.)

9 users found this review helpful

Reviewed on Oct. 16, 2005 by WYATTDOGSTER

Really, really good! Made as directed but had to sub clam juice for the fish stock..no problem there! Since real 'she-crab' soup is made with the roe from females which gives the soup a beautiful pale coral color I did add some cayenne to spice it up a bit and add a little color..yummy!

5 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 567

Total Fat: 42.9g
Cholesterol: 375mg
Sodium: 1295mg
Total Carbs: 13.1g
Dietary Fiber: 0.9g
Protein: 32.2g

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