She-Crab Soup Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat and sauté onions and celery until softened.
• STEP 2.Add flour to the pot and cook for a minute, stirring constantly.
• STEP 3.Slowly whisk in the chicken broth and bring to a simmer.
• STEP 4.Add the crab meat, crab roe, Old Bay seasoning, and sherry to the pot.
• STEP 5.Simmer for 15-20 minutes, stirring occasionally.
• STEP 6.Stir in the heavy cream and cook for an additional 5 minutes.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve hot, garnished with a sprinkle of paprika and fresh parsley.

Cooking Tips

• Use fresh blue crab meat for the best flavor and texture.
• If you can't find crab roe, you can substitute with a small amount of crab paste or crab base for added flavor.
• Be careful not to boil the soup after adding the cream, as it may curdle.
• Serve the soup with crusty bread or oyster crackers for a delicious accompaniment.

Storage and Serving

• She-Crab Soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat, stirring occasionally.
• Garnish with fresh parsley and a sprinkle of paprika before serving.