How To Make She Crab Soup
This she crab soup recipe teaches you how to make a rustic seafood soup that’s brimming with flavors and with each spoonful loaded with lump crab meat.
Serves:
Ingredients
- ¼cupbutter
- ¼cuponion,minced
- ¼cupflour
- 3cupseafood stock
- 2cupheavy cream,set out for a few minutes to prevent curdling when added to hot stock
- ½tspworcestershire
- ½tsplemon zest
- ½tspmace,nutmeg can be substituted
- 1tspOld Bay Seasoning
- ¼tspcayenne pepper
- 1½tspsalt,divided
- 1lblump crab meat,picked through and divided
- ¼cupdry sherry
Instructions
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Melt butter of medium heat in large stock pot. Cook onion until soft.
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Add flour and blend to make roux.
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Add seafood stock to roux, stirring well. Reduce to low heat and stir until thickened.
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Stir small amount of hot roux into cream to temper.
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Add cream and bring to a boil.
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Reduce heat to low. Add next 5 ingredients, 1 teaspoon of salt, and half of the crab. Simmer 5 minutes.
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Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.
Nutrition
- Calories: 286.64kcal
- Fat: 23.50g
- Saturated Fat: 14.22g
- Trans Fat: 0.19g
- Monounsaturated Fat: 6.77g
- Polyunsaturated Fat: 1.12g
- Carbohydrates: 7.17g
- Fiber: 0.21g
- Sugar: 2.72g
- Protein: 11.35g
- Cholesterol: 123.57mg
- Sodium: 420.91mg
- Calcium: 79.57mg
- Potassium: 246.48mg
- Iron: 0.53mg
- Vitamin A: 236.81µg
- Vitamin C: 2.46mg
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