SHE CRAB SOUP RECIPE

SHE CRAB SOUP RECIPE


2 Tbsp. butter, divided
2 Tbsp. all-purpose flour
1 cup milk
1-1/2 cups of half-and-half cream
4 tsp. finely grated onion
¾ tsp. Worcestershire sauce
Salt and white pepper to taste
¼ tsp. ground mace
¼ tsp. cayenne pepper
¼ tsp. grated lemon zest (rind)
1-1/2 lbs. flaked blue crab meat*
1/4 cup crab roe**
3 Tbsp. dry sherry
1 Tbsp. finely chopped fresh parsley leaves


 If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, kink, or rock crab, may be substituted.

** Two crumbled hard-cooked egg yolks may be substituted for the crab roe.

In a large heavy pot over low heat, melt butter; add flour and blend until smooth. Slowly add milk and half-and-half cream, stirring constantly with a whisk; cook until thickened. Add onion, Worcestershire sauce, salt; white pepper, mace, cayenne pepper and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crabmeat and crab roe or crumbled hard-cooked egg yolks; simmer, uncovered, for 5 minutes (if soup appears about to boil, remove the pan from the heat for a minute or so. Then return). Remove from heat and add sherry, stirring to mix. Let sit 3-4 minutes before serving.

To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl. Sprinkle with parsley and serve immediately.

Yield: 4 servings.