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She Crab Soup Recipe With Sherry

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SheCrab Soup Recipe EatingWell
SheCrab Soup Recipe EatingWell from www.eatingwell.com

Description

She Crab Soup is a classic southern dish that originated in Charleston, South Carolina. It's a creamy and rich soup that's made with crab meat and roe, and finished off with a splash of sherry for a delicious depth of flavor. This soup is perfect for a special occasion or a cozy night in.

Prep Time

Prep time for this recipe is around 30 minutes.

Cook Time

Cooking time for this recipe is around 45 minutes.

Ingredients

  • 1 lb crab meat, fresh or canned
  • 1/4 cup crab roe
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 quart milk
  • 1 cup heavy cream
  • 1/4 cup sherry
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste

Equipment

  • Large pot
  • Whisk
  • Cooking spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Melt butter in a large pot over medium heat.
  2. Add onion and celery and cook until soft, stirring occasionally.
  3. Add flour and whisk until smooth.
  4. Add milk slowly, whisking constantly.
  5. Add cayenne pepper and salt and pepper to taste.
  6. Cook over medium heat until mixture thickens, stirring occasionally.
  7. Add crab meat and roe and cook until heated through.
  8. Stir in heavy cream and sherry.
  9. Cook for an additional 5-10 minutes, stirring occasionally.
  10. Serve hot with crackers or crusty bread.

Notes

  • This recipe can be made with fresh or canned crab meat.
  • If using canned crab meat, make sure to drain it well before adding it to the soup.
  • If you can't find crab roe, you can omit it from the recipe.
  • This soup can be made ahead of time and reheated before serving.
  • If you like a thicker soup, add more flour to the mixture.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 420
  • Total Fat: 29g
  • Saturated Fat: 17g
  • Cholesterol: 150mg
  • Sodium: 560mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 0g
  • Sugars: 10g
  • Protein: 21g

Recipes FAQ

Can I use frozen crab meat?

Yes, you can use frozen crab meat in this recipe. Just make sure to thaw it before adding it to the soup.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the fridge for up to 3 days. Just reheat it before serving.

Can I use a different type of seafood?

You can try using shrimp or lobster instead of crab meat, but the flavor will be different.

Recipe Tips

  • Make sure to whisk the flour into the butter mixture until it's smooth to avoid lumps.
  • Use a heavy-bottomed pot to prevent the soup from sticking to the bottom.
  • Adjust the amount of cayenne pepper to your liking. If you don't like spicy food, you can omit it from the recipe.
  • Don't skip the sherry, as it adds a delicious depth of flavor to the soup.
  • Serve the soup with crackers or crusty bread for dipping.

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