She-Crab Soup

Submitted by BlueHyacinth

"This is such an awesome soup. It is so simple to make, yet so refined and elegent. It's a great start for any dinner party, or just for lunch."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 473.18 ml milk
• 1.23 ml mace
• 473.18 ml crabmeat, flaked and cartilage removed (fresh or frozen)
• 44.37 ml butter
• 473.18 ml half-and-half
• 118.29 ml crushed soda cracker
• 29.58 ml sherry wine
• 0.25 ml cayenne pepper
• salt and pepper, to taste
• chopped fresh parsley

directions

1. Pour milk into top half of double boiler.
2. Add mace and cook 8 minutes over low heat.
3. Add crabmeat, butter and cream.
4. Season with salt, pepper and cayenne pepper.
5. Stir and cook 15 minutes over low heat.
6. Stir occasionally during cooking.
7. Remove from heat.
8. Add crushed crackers and let stand several minutes to thicken soup.
9. Stir in sherry just before serving.
10. Sprinkle with parsley and serve immediately.

Reviews

[cajunhippiegirl]

Very tasty version of She-Crab Soup. I first had this soup many years ago in a little fishing village that was between Charleston & Myrtle Beach. This version tastes very similar. The only thing missing was the crab roe, but since in FL you can't harvest the female crabs, this was a close second. I boiled and picked my own crabs, I find the canned stuff to have a fishy smell. Very Yummy, will be making again. Tagged as a Bargain Basement recipe for the Something Old Something New; A Lucky Menu just for you.