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Cooking & Preserving Foods: She Crab Soup

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Forum: Cooking & Preserving FoodsReplies: 6, Views: 73
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Lakeland, FL
(Zone 9b)

October 25, 2007
4:42 AM

Post #4121115

Any one make any?
Lakeland, FL
(Zone 9b)

October 26, 2007
3:03 PM

Post #4125632

2 tablespoons unsalted butter
1 small onion, grated
3 celery stalks, minced
1 tablespoon all-purpose flour
Salt and white pepper to taste
1/4 teaspoon ground mace
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Lemon juice
2 cups heavy cream
2 cups milk
2 cups total white she-crab meat and roe
1/2 cup sherry
Chopped fresh parsley

Lakeland, FL
(Zone 9b)

October 26, 2007
3:04 PM

Post #4125640

Melt the butter in a large skillet over medium heat and sauté the onion and celery until soft. Sprinkle the flour over the vegetables, stir, and cook 5 minutes. Add all the spices, Worcestershire sauce, Tabasco, and a splash of lemon juice and simmer briefly. Add the cream and milk and heat almost to scalding, stirring constantly. Add the crabmeat and roe and stir. Heat just long enough to warm through. Add the sherry and serve at once, garnished with paprika and chopped parsley.

Brewers, KY
(Zone 6b)

October 30, 2007
12:35 PM

Post #4138872

*I love she crabs* I've never made the soup, but use them in my gumbo's.
Poquoson, VA
(Zone 7b)

October 31, 2007
2:26 PM

Post #4143000

My version is similar, but I add some crumbled bacon to it - and if you do the initial sautee in the bacon grease, the bacon flavor will be better spread throughout the whole pot.


United States
(Zone 5b)

November 13, 2007
4:58 PM

Post #4188992

When I lived on the Chesapeake Bay, it was illegal to keep female crabs if you caught any.
Rockport, TX

November 26, 2007
4:52 AM

Post #4230041

Although you can keep female crabs in Texas, I always release the females and never buy them at fish markets. I have seen such a decrease in crabs in the last 12 years, that I figure that we need to give the females a break!

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