South Carolina She-Crab Soup

Name: South Carolina She-Crab Soup
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps butter; 2 Tbsps chopped chives; 118 milliliters crab roe, divided; 454 grams cooked Atlantic Blue crab meat, divided; 237 milliliters cream; 2 Tbsps flour; 4 servings French bread; 473 milliliters milk; 1 onion, finely diced; 2 teaspoons paprika; 4 servings Salt and pepper, to taste; 59 milliliters sherry

South Carolina She-Crab Soup could be just the pescatarian recipe you've been looking for. This main course has 468 calories, 28g of protein, and 32g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have flour, cream, chives, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. If you like this recipe, take a look at these similar recipes: South Carolina She-Crab Soup, South Carolina Gumbo, and South Carolina Cobbler.

Instructions

Melt butter in a stockpot over medium heat.

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Butter

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Pot

Add the onion and bay leaf, sweat down for 2 minutes until translucent.

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Bay Leaves

Onion

Sprinkle in the flour and stir until it dissolves.

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All Purpose Flour

Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated.

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Paprika

Cream

Stock

Milk

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Whisk

Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through.

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Salt And Pepper

Crabmeat

To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each.

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Crabmeat

Sherry

Soup

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Bowl

Ladle

Garnish with chopped chives.

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Chives

Serve with crusty French bread.

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French Bread

2 quarts cold water

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Water

1 onion, peeled and halved

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Onion

1 garlic bulb, halved

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Garlic

1 turnip, split

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Turnip

2 celery stalks, split

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Celery Rib

Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)

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Bouquet Garni

Fresh Parsley

Fresh Thyme

Bay Leaves

Leek

1/2 lemon, juice

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Juice

Lemon

1 teaspoon crab boil seasoning

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Crab Boil Seasoning

1/2 teaspoon whole white peppercorns

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White Peppercorns

1/2 cup white wine

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White Wine

Sea salt, to taste

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Sea Salt

6 live Atlantic Blue crabs

Pour water in a large stockpot and place over low-medium flame.

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Water

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Pot

Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender.

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Bouquet Garni

Vegetable

Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done.

Ingredients you will need

Crab Boil Seasoning

Lemon Juice