She-Crab Soup
A classic Southern-style crab soup, this dish is easily prepared and known for its signature orange color from crab roe.
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Instructions
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Start boiling 4 quarts of salted water (2 tbsp salt) in a large kettle; add crabs once boiling and cook for 15 minutes.
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Drain, clean, and shell the cooked crabs, setting aside the meat and roe.
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In a separate 3-4 quart saucepan, melt butter over medium heat, then stir in flour until smooth and bubbly.
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Gradually whisk in milk and cream, cooking over high heat until the mixture boils, smooths, and slightly thickens.
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Add crabmeat, roe, 1 1/2 teaspoons salt, grated onion, lemon peel, nutmeg, and white pepper; reduce heat to low and simmer partially covered for 20 minutes.
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Stir in sherry and adjust seasoning to taste.
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Serve the soup in heated bowls, garnished with parsley.