She Crab Soup Recipes

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THE VERY BEST SHE-CRAB SOUP EVER!



The Very Best She-Crab Soup Ever! image

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

1 lb lump crabmeat, divided
1 large onion, finely diced
1 bay leaf
2 teaspoons minced garlic
2 tablespoons butter
2 tablespoons flour
2 cups crab stock (i've also successfully used fish stock and chicken stock before)
2 cups milk
1 1/2 cups heavy cream
2 teaspoons paprika
1/4-3/4 cup dry sherry
1/2 cup crab roe, divided (good luck!)
salt & pepper, to taste
2 tablespoons chopped chives
1 teaspoon Worcestershire sauce
splash dry white wine (optional)
squeeze lemon juice
1 dash hot sauce

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.

SHE CRAB SOUP II



She Crab Soup II image

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

3 tablespoons butter
¾ cup minced onion
3 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 pounds crabmeat, flaked
3 ½ cups milk
⅔ cup heavy cream

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

SOUTH CAROLINA SHE-CRAB SOUP



South Carolina She-Crab Soup image

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

5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

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



She Crab Soup image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 1 gallon

Number Of Ingredients 13

1 pound unsalted butter, divided
1 cup medium-diced carrots
1 cup medium-diced celery
1 cup medium-diced onions
1 tablespoon minced garlic
2 cups sherry
1 cup all-purpose flour
1 quart crab or lobster stock
3 quarts heavy cream
2 tablespoons crab boil seasoning (recommended: Old Bay)
2 ounces crab roe, or sea urchin roe (uni)
1/4 cup minced fresh parsley
2 pounds crab meat

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)))



She Crab Soup (((Delicious))) image

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

2 (14 ounce) cans cream of celery soup
2 (14 ounce) cans cream of mushroom soup
2 cups lump crab or 2 cups imitation crabmeat
1/3 cup crab roe
4 egg yolks (that have been hard-boiled and pushed thru sieve are a substitute for crab roe)
1/2 pint heavy whipping cream
1/8 teaspoon pepper
4 fluid ounces cream sherry
1/8 teaspoon Old Bay Seasoning
1/8 teaspoon garlic granules
1/2 teaspoon curry powder
3 crab claws (optional) or 3 crab, segments (optional)
1 dash paprika, for color

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



She-Crab Soup image

Provided by Matt Lee

Categories     Soup/Stew     Shellfish     Seafood     Crab     Sherry     Shallot     Simmer     Boil

Yield Serves: 4

Number Of Ingredients 9

6 live hard-shell sooks (female blue crabs with roe)
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 cup finely minced shallots (2 to 3 large)
Kosher salt and freshly ground black pepper
1 quart half-and-half
1 tablespoon plus 4 teaspoons dry sherry, preferably fino, plus more for serving
1 1/2 cups picked lump, backfin, or jumbo lump crab meat
Chopped fresh chives (optional)

Steps:

  • 1 Bring a large pasta pot two-thirds full of water to a boil, and using tongs, transfer 2 of the crabs to the pot. Cook until their shells turn bright orange, about 3 minutes, then transfer the cooked crabs to a colander set in the sink and run cold water over them. Add the next 2 crabs to the pot and repeat until all the crabs have been cooked.
  • 2 As each cooked crab becomes cool enough to handle, slip your thumb beneath the place on its underside where the cape of shell tapers to a point, and lift the bottom shell up, pulling the entire carapace off the body of the crab. Clean out and discard the spongy-feathery gills on the body. Carefully pick out any orange roe you may see inside the body, and reserve. Then snap one of the smaller legs off the body of the crab to use as a pick, to tease out any roe in the hollows of the carapace that taper to a sharp point, and reserve. Repeat with the remaining crabs until all the roe has been picked. Then split the crab bodies and legs, pick the meat from them, and add it to the rest of the picked crab meat.
  • 3 Pour off all but 3 cups of the cooking water, and add the picked crab bodies, legs, and carapaces, then return to a boil. Let boil until reduced by a third, about 10 minutes, and strain the crab broth into a 4-quart saucepan or Dutch oven.
  • 4 Heat the broth over high heat until it simmers. Put the flour in a small bowl or ramekin, spoon 3 tablespoons of the hot broth into it, and whisk it to a smooth paste with a fork. Pour the remaining broth into a blender, add 1/4 cup of the crab roe, and liquefy until the roe is completely dissolved in the broth. With the blender running, add the flour paste to the broth.
  • 5 Return the Dutch oven to the heat and melt the butter over medium-low heat until it's frothy. Add the shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the shallot is soft, fragrant, and translucent, but not brown, about 4 minutes. Add the half-and-half, the broth mixture, and 1 tablespoon of the sherry, and cover. When the soup comes to a simmer, turn the heat to low, uncover, and simmer gently, stirring occasionally, until the soup has reduced by about one-sixth, 12 to 15 minutes.
  • 6 Add the crab meat and cook for 2 minutes over low heat, stirring to combine. Season the soup with salt and black pepper.
  • 7 Pour a teaspoon of sherry into each bowl before serving, and garnish each bowl with about 11/2 teaspoons roe and chives, if using. Serve with additional sherry-in a shot glass for each guest, or in a cruet for passing around the table-for those who might want more.

SHE CRAB SOUP



She Crab Soup image

Categories     Crab     Simmer     Boil

Yield serves 8

Number Of Ingredients 16

One 2-pound fish head (preferably grouper), eyes, gills, and scales removed
1 medium onion, peeled
2 ribs celery, including tops
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup chopped green onion, with tops
2 teaspoons minced garlic
4 tablespoons (1/2 stick) butter
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 pound crabmeat, picked free of shell
1/4 cup sherry
1/2 teaspoon lemon-pepper seasoning
1 cup freshly grated Parmesan cheese
1/2 cup chopped fresh chives

Steps:

  • To make fish stock, combine fish head, whole onion, celery, salt, and white pepper in a large pot. Cover with 4 1/2 cups of water. Bring pot to a boil, reduce heat, cover pot, and cook for 30 minutes. Remove fish from pot and allow to cool. Separate fish into pieces that resemble picked crabmeat and set aside. Discard celery and onion from stock. Sauté chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in fish and crabmeat. Add sherry and lemon-pepper seasoning. Simmer until piping hot; adjust seasoning (sherry, garlic, salt, and pepper) to taste. Serve in bowls topped with cheese and chives.

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