South Carolina She-Crab Soup
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.
Melt butter in a stockpot over medium heat.
Add the onion and bay leaf, sweat down for 2 minutes until translucent.
Sprinkle in the flour and stir until it dissolves.
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.
Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through.
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.
Garnish with chopped chives.
Serve with crusty French bread.
1 onion, peeled and halved
Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)
1 teaspoon crab boil seasoning
1/2 teaspoon whole white peppercorns
6 live Atlantic Blue crabs
Pour water in a large stockpot and place over low-medium flame.
Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender.
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.
Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock.