SHE CRAB SOUP

SHE CRAB SOUP

Recipe courtesy John Malik, Augusta Grill, Greenville, SC


1 small yellow onion, finely diced
2 stalks celery, finely diced
4-oz. whole butter
4-oz. all-purpose flour
Splash sherry
1 pint heavy cream
1 pint water2 pints whole milk
1-1/2 tsp. salt
Several dashes hot sauce
¼ lb. ground roe
¼ lb. lump crabmeat
1 bunch scallions tops, finely diced
1 bunch chives, finely diced

In a large, heavy bottomed soup pot, sauté’ the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of sherry then the cream, stir this then add the water and milk. Now add the salt, Tabasco and crab roe bring to a simmer then add the crabmeat. Stir in the crab gently as to not break up the lumps. If the soup appears to thick, add a little more milk and adjust the seasons. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.