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She-crab Soup
Jon Davies
Print Recipe
Course
Soup
Cuisine
Seafood
Ingredients
2
Hard cooked eggs
remove white and sieve the yolk
4
Tablespoons
butter
3
Tablespoons
flour
3
Ribs celery
¼
Chopped green onion
1
Small onion diced
3
Cups
crab or chicken stock
2
Cups
milk
2
Cups
heavy cream
1½
Pounds
jumbo lump crab
½
Cup
sherry
Salt and pepper to taste
Paprika for garnish
2
Ounces
crab roe for garnish
optional
Instructions
In soup pot melt butter. Sauté celery and onion over medium heat.
Add green onions. Sweat until soft.
Add flour. Cook 2-3 minutes.
Add stock, milk and cream. Bring to simmer, stirring constantly.
Add sieved egg yolks, sherry and crab. Simmer five minutes.
Adjust seasoning, garnish with roe, paprika and lemon slice. Enjoy.
Notes
(Yield 6-8 servings)