Prep 15 mins
Cook 30 mins
You can't purchase crab roe anymore--that is what makes it true she-crab soup.
- 1 cup butter
- 4 tablespoons flour
- 2 1⁄2 cups milk
- salt, to taste
- pepper, to taste
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon Worcestershire sauce
- hot sauce, to taste (I use Tabasco)
- 1 lb lump crabmeat
- sherry wine
- Melt butter in a medium saucepan; add flour and stir until creamy.
- Add milk, seasonings, and crabmeat.
- Bring to a slow boil.
- Add sherry wine; simmer.
Yummy! I made some changes but followed the basic recipe. I added more milk to thin it out. I added more of all the spices listed just because I like more spice to it. Thanks for sharing! :o)
surprisingly simple & good. thanks patsy
Tasty, but it ain't She Crab Soup without crab roe. That's what makes the "crab" soup a "she crab" soup. Those who catch and cook their own carbs know what crab roe is, it's the orange mass that is inside (and sometimes bulging outside) female crabs.