She Crab Soup

If you’re a fan of creamy, flavorful soups, then this She Crab Soup recipe is perfect for you. Originating from the coastal regions of the United States, this soup is a delightful combination of lump crabmeat and a rich, creamy base, seasoned to perfection. Whether you’re hosting a dinner party or looking for a comforting bowl of soup on a chilly evening, this recipe is sure to impress.

Why You’ll Love This Recipe

This She Crab Soup is not only delicious but also incredibly easy to make. With a total time of just 50 minutes, you can have a gourmet soup ready to serve without spending hours in the kitchen. The ingredients are simple and readily available, making it a convenient option for any home cook. The addition of Old Bay Seasoning and dry sherry adds a unique depth of flavor, while the optional crab roe enhances the richness of the dish.

Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

• 4 Tbsp unsalted butter
• 1/2 yellow onion, diced
• 1 celery rib, diced
• 1 garlic clove, minced
• 1/3 cup all-purpose flour
• 2 teaspoons Old Bay Seasoning
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon black pepper
• 1/2 cup dry sherry
• 1 cup clam juice
• 3 cups milk
• 1 1/2 cups heavy cream
• 1 cup chicken broth
• 2 Tbsps lemon juice
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1 tsp salt
• 1 lb lump crabmeat
• 1/4 cup crab roe (optional)

Kitchen Equipment Needed

• Large pot
• Stirring spoon
• Measuring cups and spoons
• Knife and cutting board
• Whisk
• Ladle

Step-by-Step Directions

1. Sauté the Vegetables:
   • Bring a large pot over medium-high heat.
   • Add 4 Tbsp unsalted butter, 1/2 chopped yellow onion, 1 diced celery rib, and 1 minced garlic clove.
   • Stir until the onion becomes translucent.
2. Make the Roux:
   • Add 1/3 cup all-purpose flour, 2 teaspoons Old Bay Seasoning, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon black pepper.
   • Stir for about 1 minute until well combined.
3. Deglaze with Sherry:
   • Bring the heat to high and pour in 1/2 cup dry sherry.
   • Quickly stir and let the wine cook out for about 2 minutes.
4. Add the Liquids:
   • Add 1 cup clam juice, 3 cups milk, 1 1/2 cups heavy cream, 1 cup chicken broth, 2 Tbsps lemon juice, 1 tsp Worcestershire sauce, 1 bay leaf, and 1 tsp salt (or to taste).
   • Let the soup come to a simmer and keep it simmering for about 15 minutes.
5. Finish with Crab:
   • Remove the bay leaf and add in 1 pound of lump crab meat.
   • At this point, you can add in your roe if you choose to use it (optional).
   • Return the soup to a simmer for an additional 4 minutes and serve.

Tips and Variations

• Shortcuts: If you’re short on time, you can use pre-chopped onions and celery from the store.
• Variations: Feel free to swap the crabmeat for lobster or shrimp for a different twist.
• Seasoning: Adjust the amount of Old Bay Seasoning and black pepper to suit your taste preferences.

How to Store Leftovers

Leftover She Crab Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. You can also freeze the soup for up to 2 months. Thaw in the refrigerator overnight before reheating.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Perfect Pairings

She Crab Soup pairs wonderfully with a crisp white wine such as Sauvignon Blanc or Chardonnay. For a complete meal, serve it with a side of crusty bread or a fresh garden salad. The lightness of the wine and the freshness of the salad perfectly balance the richness of the soup.

Frequently Asked Questions (FAQ)

Q: Can I use imitation crab meat?
A: While you can use imitation crab meat, the flavor and texture will not be as rich as using real lump crabmeat. For the best results, stick to fresh or canned lump crabmeat.

Q: Is the crab roe necessary?
A: The crab roe is optional. It adds a deeper flavor and richer texture to the soup, but the soup will still be delicious without it.

Q: Can I make this soup dairy-free?
A: Yes, you can substitute the milk and heavy cream with non-dairy alternatives such as coconut milk or almond milk. Keep in mind that this will change the flavor profile of the soup.

Q: How can I thicken the soup if it’s too thin?
A: If the soup is too thin, you can let it simmer for a bit longer to reduce and thicken. Alternatively, mix a small amount of cornstarch with cold water and stir it into the soup.

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