Classic She Crab Soup

Name: Classic She Crab Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 1 stalk celery, chopped; 680 grams crabmeat, flaked; 473 milliliters fish stock; 2 Tbsps all-purpose flour; 1 green onion, minced; 0 teaspoons ground black pepper; 473 milliliters heavy whipping cream; 3 Tbsps margarine; 473 milliliters milk; 1 teaspoons paprika; 2 teaspoons salt; 59 milliliters sherry

Classic She Crab Soup might be a good recipe to expand your main course recipe box. This recipe serves 7. Watching your figure? This pescatarian recipe has 430 calories, 23g of protein, and 33g of fat per serving. If you have flour, green onion, ground pepper, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Remove from heat, cover and let stand for 10-12 minutes.

Remove eggs from hot water and cool.

Ingredients you will need

Water

Egg

Press the yolks of hard-boiled eggs through a sieve and set aside.

Ingredients you will need

Hard Boiled Egg

Egg Yolk

Equipment you will use

Sieve

In a large pot, melt the butter over medium low heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.

Ingredients you will need

Green Onions

Vegetable

Celery

Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

Ingredients you will need

Cream

All Purpose Flour

Stock

Milk

Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Ingredients you will need

Salt And Pepper

Egg Yolk

Crabmeat

Paprika

Sherry

Lemon

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

1stalk

celery, chopped 680grams

crabmeat, flaked 473milliliters

fish stock 2Tbsps

all-purpose flour 1

green onion, minced 0teaspoons

ground black pepper 473milliliters

heavy whipping cream 3Tbsps

margarine 473milliliters

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.