South Carolina She-Crab Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
1		Onion - finely diced
1		Bay leaf
2 tablespoons	30ml	Flour
2 cups	474ml	White Crab Stock - (see recipe)
2 cups	474ml	Milk
1 cup	237ml	Cream
2 teaspoons	10ml	Paprika
1 lb	454g / 16oz	Cooked Atlantic Blue crab meat - divided
1/2 cup	118ml	Crab roe - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Sherry
2 tablespoons	30ml	Chopped chives
		French bread - for serving

Recipe Instructions

Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through.

To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B16) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.