She Crab Soup
|Live she crabs||12|
|Onion||1 , chopped|
|Salt and pepper||To Taste|
|Heavy cream||1 Cup (16 tbs)|
|Worcestershire sauce||1 Dash|
|Sherry||1⁄4 Cup (4 tbs)|
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
Calories 1019 Calories from Fat 384
% Daily Value*
Total Fat 43 g66.6%
Saturated Fat 23.6 g118%
Trans Fat 0 g
Cholesterol 648.4 mg216.1%
Sodium 2225.2 mg92.7%
Total Carbohydrates 21 g6.9%
Dietary Fiber 0.65 g2.6%
Sugars 14 g
Protein 131 g262.9%
Vitamin A 26.9% Vitamin C 38.6%
Calcium 91.7% Iron 29.3%
*Based on a 2000 Calorie diet