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Charleston She-Crab Soup Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 servings

Ingredients
  

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups onion finely chopped
  • 2 cups celery finely chopped
  • 2 tablespoons garlic minced
  • 1/8 teaspoon white pepper
  • 1 cup dry sherry
  • 1 tablespoon Worcestershire sauce
  • 1 cup fish stock
  • 1 Tablespoon hot sauce
  • 1 teaspoon tomato paste
  • 1 quart heavy cream
  • 1 lb. crabmeat
  • 1/2 cup crab roe
  • sea salt
  • ground black pepper
  • Garnishes: paprika and fresh chives

Instructions
 

  • In a large stockpot, melt the butter over medium heat. Slowly stir in the flour to make a roux, and cook for about 3 minutes, stirring frequently.
  • Add in the onion, celery, garlic, salt, and white pepper. Stir and cook for about 4 minutes.
  • Add the sherry, Worcestershire, broth, tomato paste, and hot sauce, and then gradually whisk in the cream so that no lumps form.
  • Bring to a simmer, cover, and let cook for about 30 minutes, until soup has reduced by 1/3.
  • Stir in 3/4 of the crab meat and all of the roe and simmer for another 10 minutes.
  • Remove the pan from the heat and season with salt and black pepper to taste.
  • Ladle soup into bowls, and top off with the remaining crab meat and a sprinkle of fresh chives and paprika.
  • Serve with crusty french bread.

Nutrition

Calories: 547kcalCarbohydrates: 20gProtein: 10gFat: 47gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 237mgSodium: 625mgPotassium: 385mgFiber: 2gSugar: 3gVitamin A: 2150IUVitamin C: 8.3mgCalcium: 120mgIron: 2.2mg