THE VERY BEST SHE-CRAB SOUP EVER!
I am from the South Carolina lowcountry, and I have spent years experimenting and trying to re-create the fabulous creamy crab soup native to Charleston. I have played with numerous recipes, and I am finally satisfied that I have stumbled upon the perfect concoction of she-crab bisque. More than likely, you will end up with a "he-crab" soup, as the crab roe is what makes it "she-crab" and it is almost impossible to get your hands on. If you ever find crab roe, savor every precious spoonful! Still a bowl of heaven without it though!
Provided by anthdr
Categories < 30 Mins
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt 2 TBSP butter in large heavy-bottomed saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes.
- OPTIONAL STEP: Pour 1/4 C sherry in pan and ignite. Stir until flames subside. I've made this without doing this step (hence the range in the amount of sherry on the ingredient list) and it is still delicious, but I think this just gives it a little extra oomph.
- Sprinkle the flour in and stir to coat.
- Whisk in the crab stock until there are no lumps.
- Gradually add: milk; cream; paprika; another 2 TBSP dry sherry; worcestershire sauce; hot sauce; white wine; and lemon, stirring consistently.
- Blend with a puree wand, or in batches in a blender.
- Add half of the crab meat and roe (if you are lucky!) Season with salt and pepper.
- Simmer 10-15 minutes, stirring often so it doesn't burn, until it is thick and heated.
- Divide 1/4 C sherry and remaining crab meat and roe amongst 4 bowls. (1 TBSP each sherry and roe and 2 oz. each crab meat).
- Ladle soup over sherry and crab meat.
- Garnish with chopped chives. Serve with crusty french bread.
SOUTH CAROLINA SHE-CRAB SOUP
This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!
Provided by SOWEN
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
- Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
- Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 19.6 g, Cholesterol 240.1 mg, Fat 57.7 g, Fiber 0.4 g, Protein 20.8 g, SaturatedFat 35.6 g, Sodium 485.4 mg, Sugar 1.3 g
SHE CRAB SOUP
Provided by Food Network
Number Of Ingredients 15
Steps:
- In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.
SHE CRAB SOUP
Provided by Robert Irvine : Food Network
Time 1h5m
Yield 1 gallon
Number Of Ingredients 13
Steps:
- In heavy saucepan or stock pot over medium-high heat, add 3/4 pound butter, carrots, celery, onions, and garlic and cook until the vegetables have begun to brown, 10 to 12 minutes. Deglaze with the sherry, and stir and scrape up any bits. Once deglazed, add the flour and stir into the butter to create a roux. Once well mixed, add the stock and cream, reduce the heat to medium-low, and cook for 25 minutes, stirring throughout to ensure the soup does not scorch.
- Pulse the soup with a hand mixer to mince the vegetables. Add the crab boil seasoning, crab roe, and parsley and continue to cook for 10 minutes. Remove the soup from heat, whisk in the remaining 1/4 pound butter, and stir in the crab meat.
SHE CRAB SOUP (((DELICIOUS)))
I got this recipe from a restaurant in Baltimore, Maryland many years ago. When the chef gave it to me, he, accidentally on purpose, left out the Cream Sherry, but I knew to include it. You can purchase crab roe from Charleston Seafood. It is $18.37 for 1 lb. (frozen) (shipped overnight). You can contact them at www.charlestonseafood.com or 1-(888) 609-3474. A substitute for crab roe are the yolks of hard boiled eggs. Your guests will absolutely love this VERY EASY TO MAKE SOUP.
Provided by Alan Leonetti
Categories Crab
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix both Cream of Celery and Cream of Mushroom soups in a pot.
- Add the crab meat, the claws and crab segments and slowly bring to a light boil.
- Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
- Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
- Serve and lightly sprinkle paprika on top of each serving.
Nutrition Facts : Calories 819.7, Fat 62.2, SaturatedFat 26.9, Cholesterol 359.1, Sodium 3267.3, Carbohydrate 45.1, Fiber 1.8, Sugar 10.7, Protein 12.8
SHE CRAB SOUP II
An easy recipe for the most unforgettable creamy crab soup on the East coast.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 10.4 g, Cholesterol 114.1 mg, Fat 14.9 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 576.7 mg, Sugar 5.8 g
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