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South Carolina She Crab Soup Recipe


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     South Carolina She Crab Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

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

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.

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