She Crab Soup

Photo: flickr user stu_spivack

Ingredients

2 tablespoons butter

1 onion, minced

1 bay leaf

2 tablespoons all-purpose flour

2 cups crab stock

2 cups milk

1 cup cream

2 teaspoons paprika

1 pound cooked Blue crab meat,divided

1/2 cup crab roe, divided (may substitute yolks of Salt and pepper to taste

4 tablespoons dry sherry

2 tablespoons fresh chives, chopped

Preparation

In a 5- to 6-quart Dutch oven, melt butter over medium heat.

Add onion and bay leaf and sauteé until onion is translucent, about 2 minutes.

Whisk in flour until it dissolves

Add the stock, stirring constantly until smooths. Gradually add milk, cream and paprika; continue to whisk until well blended.

Add half the crab meat and roe to the mixture and season with salt and pepper.

Cook until thick and heated through, about 15 minutes.

To serve, place 1 tablespoon of sherry in each of 4 bowls. Ladle the soup into the bowls, spooning a portion of the remaining crab meat and roe in the center of each bowl. Garnish with chopped chives.

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Comments

Permalink The Duo Dishes
January 28, 2009

This is such a great soup. Something about those baby blues...

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About

She Crab soup is a creamy bisque made with the roe (eggs) found inside female crabs during laying season. According to tradition, William Deas, an African American butler employed by Goodwyn Rhett, mayor of Charleston, SC in the early 1900s, was the inventor of she-crab soup.

Yield:

4.0 servings.

Added:

Tuesday, December 8, 2009 - 11:33pm

Creator:

Anonymous

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