She-Crab Soup

This delicious Southern soup is a regional favorite in Virginia, South Carolina, and Georgia.

She-Crab Soup

2014-10-28 03:42:14

Serves 6

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Ingredients

1. ½ cup unsalted butter
2. ¼ cup minced sweet onion
3. 2 cloves garlic, minced
4. ½ cup all-purpose flour
5. 3 cups seafood stock
6. 2 cups heavy whipping cream
7. 1 pound blue crab meat or jumbo lump crabmeat, picked free of shells and divided
8. 2 teaspoons kosher salt, divided
9. 1 teaspoon ground mace
10. 1 teaspoon Old Bay seasoning
11. 1 teaspoon Worcestershire sauce
12. ¼ cup sherry
13. 2 tablespoons chopped fresh parsley

Instructions

1. In a large Dutch oven, melt butter over medium-high heat; add onion and garlic, and cook, stirring occasionally, for 5 minutes or until tender. Whisk in flour, and cook for 1 minute. Whisk in stock, and bring to boil. Reduce heat to medium, and cook, whisking occasionally, until thickened. Stir in cream, half of crab, 1 teaspoon salt, and next 3 ingredients; cook until heated through.
2. In a medium bowl, gently stir together sherry, parsley, remaining crab, and remaining 1 teaspoon salt. Ladle soup into serving bowls, and top with crab mixture.

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