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She Crab Soup

Francois.Marin's picture
Ingredients
  Live she crabs 12
  Butter 2 Tablespoon
  Onion 1 , chopped
  Salt and pepper To Taste
  Flour 2 Teaspoon
  Milk 1 Quart
  Heavy cream 1 Cup (16 tbs)
  Worcestershire sauce 1 Dash
  Sherry 1⁄4 Cup (4 tbs)
Directions

Traditionally this recipe is made with she crabs whose eggs give a delicious texture to the soup.
These crabs are available only in a few markets in spring, but regular crabs or even canned crab meat (about 2 cups) can be used instead.
Method Cook crabs in boiling salted water for 15 min- utes, or until bright red and the meat is cooked.
Drain, pick meat from shells and put with the crab eggs in the top of a doubl boiler.
Add butter, onion, salt and a little black pepper; cook 5 minutes and stir in flour.
Scald milk and pour onto crab meat.
Add cream and Worcestershire sauce and cook over hot (not boiling) water for 30 minutes, stirring occasionally.
Add sherry, cook 2 min- utes, taste for seasoning and serve

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Servings: 
4

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