She-Crab Soup
This classic cream soup is a favorite in South Carolina. You'll love the rich flavors in this crabmeat and vegetable meal.
Prep Time:
25 mins
Total Time:
1 hr 20 mins
Servings:
8 servings
Ingredients
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1/4 cup butter or margarine
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1 cup finely chopped onions
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1/2 cup finely chopped celery
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1 shallot, finely chopped
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1/4 cup all-purpose flour
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3/4 teaspoon paprika
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4 cups milk
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2 cups half-and-half cream
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1 teaspoon salt
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1 teaspoon grated lemon peel
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1 teaspoon Worcestershire sauce
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1/2 teaspoon freshly ground black pepper
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pinch ground red pepper
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1 pound fresh lump or jumbo crabmeat, flaked and picked over
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1/4 cup dry sherry
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2 teaspoons chopped fresh flat-leaf parsley
Directions
1.
Melt butter over medium heat in Dutch oven. Add onion, celery and shallot; cook 5 minutes, until softened.
2.
Add flour and paprika; cook 1 minute. Gradually stir in milk and half-and-half until smooth. Add salt, lemon peel, Worcestershire and peppers. Bring to a simmer. Reduce heat to low; cover and simmer 20 minutes. Stir in crabmeat and sherry. Cover and simmer 20 minutes more to blend flavors (do not boil). Sprinkle with parsley.
Nutrition information
Calories 295, Total Fat 18 g, Saturated Fat 10.5 g, Cholesterol 112 mg, Sodium 591 mg, Carbohydrate 14 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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Corn is baked until golden brown and then added to this low-fat thick and creamy crab soup recipe.
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