Any one make any?
She Crab Soup
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
2 cups heavy cream
2 cups milk
2 cups total white she-crab meat and roe
1/2 cup sherry
Chopped fresh parsley
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.
*I love she crabs* I've never made the soup, but use them in my gumbo's.
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.
When I lived on the Chesapeake Bay, it was illegal to keep female crabs if you caught any.
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!