She Crab Soup From Grand Central Oyster Bar Executive Chef Sandy Ingber Recipes

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SOUTH CAROLINA SHE-CRAB SOUP



South Carolina She-Crab Soup image

This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!

Provided by SOWEN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 8

Number Of Ingredients 15

5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

Steps:

  • Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
  • Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
  • Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 19.6 g, Cholesterol 240.1 mg, Fat 57.7 g, Fiber 0.4 g, Protein 20.8 g, SaturatedFat 35.6 g, Sodium 485.4 mg, Sugar 1.3 g

OYSTERS ROCKEFELLER FROM GRAND CENTRAL OYSTER BAR'S SANDY INGBER



Oysters Rockefeller from Grand Central Oyster Bar's Sandy Ingber image

Sandy Ingber, executive chef at the Grand Central Oyster Bar in New York City, decreed the Royal Miyagi oyster from K & B Seafood as December's Oyster of the Month. The "Bishop of Bivalves" suggests the Royals from Vancouver Island for his renowned Oysters Rockefeller recipe, perfect for a holiday appetizer, and one of the signature dishes of the historic seafood restaurant "below sea level" at Grand Central Terminal. Scott Conant featured this dish on the Food Network's The Best Thing I Ever Ate, calling it "old-school cooking at its best." As he says, every component needs to be perfect.

Provided by JohnnyCigar

Categories     < 60 Mins

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 11

24 oysters
1 lb frozen chopped spinach, defrosted
white wine
1 pinch ground nutmeg
1 pinch kosher salt
6 egg yolks
1 tablespoon dry white wine
1 1/2 cups clarified butter
2 tablespoons lemon juice
12 dashes Tabasco sauce (or to taste)
1/4 teaspoon kosher salt

Steps:

  • Position an oven rack in the top position and heat the broiler. Remove the (Royal Miyagi) oysters from their shells. Oysters should be on the half shell.
  • Arrange the shells on a rimmed baking sheet and spread 1 heaping tablespoon of the creamed spinach into each shell. (You'll have some spinach left over.) Set the oysters on top of the spinach. Broil until the oysters are just starting to ruffle, about 1 minute. Remove from the broiler and nap each oyster with about 1 tablespoon hollandaise sauce. Broil until the sauce browns, 1 to 1 1/2 minutes.
  • Using tongs, divide the oysters among 4 dinner plates and serve.
  • Creamed Spinach.
  • Place the spinach in a clean kitchen towel and squeeze out the excess liquid.
  • Transfer the spinach to a large skillet over medium heat and cook, stirring often, until the spinach is warm. Stir in the vin blanc sauce, then season with nutmeg and salt and stir again. Keep the spinach warm until you serve it.
  • Hollandaise Sauce.
  • Put the egg yolks and wine in a large stainless steel bowl set over a pot of simmering water. The bowl should not touch the water. Whisk vigorously until the yolks are light and tripled in volume. The consistency will be like a pudding, and the yolks will make a ribbon that sits on the surface for 3 seconds when you lift the whisk. Be careful not to scramble the eggs as you whisk; make sure to whisk along the sides of the bowl, and take the bowl off the heat periodically.
  • Set the bowl on the counter-on a damp kitchen towel to keep it steady-and whisk in the butter in a very slow, steady stream. Don't add the butter too quickly, or the sauce will break. Once all the butter is added, whisk in the lemon juice, Tabasco, and salt.
  • Keep the sauce warm until you're ready to serve it.

Nutrition Facts : Calories 965.1, Fat 82.7, SaturatedFat 47.5, Cholesterol 582, Sodium 573.5, Carbohydrate 21.1, Fiber 3.3, Sugar 1.2, Protein 36.9

THE VERY BEST SHE-CRAB SOUP EVER!



The Very Best She-Crab Soup Ever! image

I am from the South Carolina lowcountry, and I have spent years experimenting and trying to re-create the fabulous creamy crab soup native to Charleston. I have played with numerous recipes, and I am finally satisfied that I have stumbled upon the perfect concoction of she-crab bisque. More than likely, you will end up with a "he-crab" soup, as the crab roe is what makes it "she-crab" and it is almost impossible to get your hands on. If you ever find crab roe, savor every precious spoonful! Still a bowl of heaven without it though!

Provided by anthdr

Categories     < 30 Mins

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 18

1 lb lump crabmeat, divided
1 large onion, finely diced
1 bay leaf
2 teaspoons minced garlic
2 tablespoons butter
2 tablespoons flour
2 cups crab stock (i've also successfully used fish stock and chicken stock before)
2 cups milk
1 1/2 cups heavy cream
2 teaspoons paprika
1/4-3/4 cup dry sherry
1/2 cup crab roe, divided (good luck!)
salt & pepper, to taste
2 tablespoons chopped chives
1 teaspoon Worcestershire sauce
splash dry white wine (optional)
squeeze lemon juice
1 dash hot sauce

Steps:

  • Melt 2 TBSP butter in large heavy-bottomed saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes.
  • OPTIONAL STEP: Pour 1/4 C sherry in pan and ignite. Stir until flames subside. I've made this without doing this step (hence the range in the amount of sherry on the ingredient list) and it is still delicious, but I think this just gives it a little extra oomph.
  • Sprinkle the flour in and stir to coat.
  • Whisk in the crab stock until there are no lumps.
  • Gradually add: milk; cream; paprika; another 2 TBSP dry sherry; worcestershire sauce; hot sauce; white wine; and lemon, stirring consistently.
  • Blend with a puree wand, or in batches in a blender.
  • Add half of the crab meat and roe (if you are lucky!) Season with salt and pepper.
  • Simmer 10-15 minutes, stirring often so it doesn't burn, until it is thick and heated.
  • Divide 1/4 C sherry and remaining crab meat and roe amongst 4 bowls. (1 TBSP each sherry and roe and 2 oz. each crab meat).
  • Ladle soup over sherry and crab meat.
  • Garnish with chopped chives. Serve with crusty french bread.

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