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Collection: Seafood/Shrimp
Recipe By: Southern Living
She Crab Soup
Ingredients
- 3 Tbsp. butter, divided
- 1 medium onion, chopped
- 2 tsp. all-purpose flour
- 1 qt. whole milk
- 1 lb. fresh lump crabmeat
- 1/4 lb. crab roe or hard-cooked egg yolk
- 1/8 tsp. white pepper
- 1/8 tsp. ground mace
- 2 cups half-and-half
- 1/2 cup sherry wine
- 1 tsp. table salt
- Garnishes: paprika, fresh parsley
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Directions
Cook onions:
- Melt 1 1/2 tablespoons of the butter in a large saucepan or Dutch oven over low.
- Add the onion, and sauté 3 to 4 minutes or until softened.
Add flour:
- Add remaining butter; stir until melted. Add flour; stir and cook until onions are coated, about 1 minute.
Add remaining ingredients:
- Stir in the milk until blended.
- Stir in the crabmeat and roe (or yolk); add pepper and mace, and cook 20 minutes.
- Stir in the half-and-half until heated through.
- Remove from heat, and stir in the wine and salt.
- Serve warm, garnished with a sprinkle of paprika, fresh parsley, and additional roe (or yolk) if desired.
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