Free Online Recipes
|

Sign Up login
 
 

South Carolina She Crab Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     South Carolina She Crab Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 pound unsalted butter, divided
1 cup medium-diced carrots
1 cup medium-diced celery
1 cup medium-diced onions
1 Tbs minced garlic
1/2 cup of rice or cider vinegar
1/2 cup water
3 Tbs table sugar
2 tsp lemon juice
 
1 cup all-purpose flour
1 quart crab or lobster stock
3 quarts heavy cream
2 Tbs crab boil seasoning (recommended- Old Bay)
1/4 cup minced fresh parsley
2 pounds crab meat

Instructions
In heavy saucepan or stock pot over medium-high heat, add 3/4 pound butter, carrots, celery, onions, and garlic and cook until the vegetables have begun to brown, 10-12 minutes. Deglaze with sherry, and stir and scrape up any bits. Once deglazed, add the flour and stir into the butter to create a roux. Once well mixed, add the stock and cream, reduce the heat to medium-low, and cook for 25 minutes, stirring throughout to ensure the soup does not scorch. Pulse the soup with a hand mixer to mince the vegetables. Add the crab boil seasoning, crab roe, and parsley and continue to cook for 10 minutes. Remove the soup from heat, whisk in the remaining 1/4 pound butter, and stir in the crab meat.


Originally Submitted
5/6/2013





0 Out of 5 from 0 reviews

You can add this South Carolina She Crab Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.