Sues She Crab Soup Recipes

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CLASSIC SHE CRAB SOUP



Classic She Crab Soup image

A full-bodied creamy crab soup that can be served with lemon for added tartness.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Yield 6

Number Of Ingredients 14

3 tablespoons margarine
1 green onion, minced
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups fish stock
2 cups milk
2 cups heavy whipping cream
1 ½ pounds crabmeat, flaked
¼ cup sherry
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 cups hard-cooked eggs
½ teaspoon paprika
6 slices lemon

Steps:

  • Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
  • Press the yolks of hard-boiled eggs through a sieve and set aside.
  • In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
  • Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
  • Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Nutrition Facts : Calories 566.5 calories, Carbohydrate 13.3 g, Cholesterol 374.4 mg, Fat 42.7 g, Fiber 1 g, Protein 32 g, SaturatedFat 22 g, Sodium 1415.3 mg, Sugar 4.8 g

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.

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

SHE CRAB SOUP



She Crab Soup image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 1 gallon

Number Of Ingredients 13

1 pound unsalted butter, divided
1 cup medium-diced carrots
1 cup medium-diced celery
1 cup medium-diced onions
1 tablespoon minced garlic
2 cups sherry
1 cup all-purpose flour
1 quart crab or lobster stock
3 quarts heavy cream
2 tablespoons crab boil seasoning (recommended: Old Bay)
2 ounces crab roe, or sea urchin roe (uni)
1/4 cup minced fresh parsley
2 pounds crab meat

Steps:

  • In heavy saucepan or stock pot over medium-high heat, add 3/4 pound butter, carrots, celery, onions, and garlic and cook until the vegetables have begun to brown, 10 to 12 minutes. Deglaze with the sherry, and stir and scrape up any bits. Once deglazed, add the flour and stir into the butter to create a roux. Once well mixed, add the stock and cream, reduce the heat to medium-low, and cook for 25 minutes, stirring throughout to ensure the soup does not scorch.
  • Pulse the soup with a hand mixer to mince the vegetables. Add the crab boil seasoning, crab roe, and parsley and continue to cook for 10 minutes. Remove the soup from heat, whisk in the remaining 1/4 pound butter, and stir in the crab meat.

SHE-CRAB SOUP



She-Crab Soup image

Perfect for chilly days. Rich, creamy and so very good! I serve mine with oyster crackers sprinkled on top. Boyfriend adds a bit of cheese sprinkled on top of his.

Provided by Donna Burgoon

Categories     Other Soups

Time 1h

Number Of Ingredients 14

1 lb lump crab meat
5 Tbsp butter
5 Tbsp all-purpose flour
1 small white onion, grated
1 stalk(s) celery, grated
2 clove garlic, minced
few pinch salt and pepper, to taste
2 qt half and half
1 pt heavy cream
1 c chicken broth
1 tsp louisiana hot sauce
2 tsp worcestershire sauce
2 Tbsp fresh chives, chopped
1/2 c sherry wine

Steps:

  • 1. 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.
  • 2. 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 crab meat, and simmer for another 10 minutes.
  • 3. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

SOUTH CAROLINA SHE-CRAB SOUP



South Carolina She-Crab Soup image

Provided by Tyler Florence

Time 1h35m

Yield 4 servings

Number Of Ingredients 26

2 tablespoons butter
1 onion, finely diced
1 bay leaf
2 tablespoons flour
2 cups White Crab Stock, recipe follows
2 cups milk
1 cup cream
2 teaspoons paprika
1 pound cooked Atlantic Blue crab meat, divided
1/2 cup crab roe, divided
Salt and pepper, to taste
1/4 cup sherry
2 tablespoons chopped chives
French bread
2 quarts cold water
1 onion, peeled and halved
1 garlic bulb, halved
1 turnip, split
2 celery stalks, split
Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)
1/2 lemon, juice
1 teaspoon crab boil seasoning
1/2 teaspoon whole white peppercorns
1/2 cup white wine
Sea salt, to taste
6 live Atlantic Blue crabs

Steps:

  • Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through.
  • To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread.
  • Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock.

SHE-CRAB SOUP



She-Crab Soup image

Provided by Matt Lee

Categories     Soup/Stew     Shellfish     Seafood     Crab     Sherry     Shallot     Simmer     Boil

Yield Serves: 4

Number Of Ingredients 9

6 live hard-shell sooks (female blue crabs with roe)
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 cup finely minced shallots (2 to 3 large)
Kosher salt and freshly ground black pepper
1 quart half-and-half
1 tablespoon plus 4 teaspoons dry sherry, preferably fino, plus more for serving
1 1/2 cups picked lump, backfin, or jumbo lump crab meat
Chopped fresh chives (optional)

Steps:

  • 1 Bring a large pasta pot two-thirds full of water to a boil, and using tongs, transfer 2 of the crabs to the pot. Cook until their shells turn bright orange, about 3 minutes, then transfer the cooked crabs to a colander set in the sink and run cold water over them. Add the next 2 crabs to the pot and repeat until all the crabs have been cooked.
  • 2 As each cooked crab becomes cool enough to handle, slip your thumb beneath the place on its underside where the cape of shell tapers to a point, and lift the bottom shell up, pulling the entire carapace off the body of the crab. Clean out and discard the spongy-feathery gills on the body. Carefully pick out any orange roe you may see inside the body, and reserve. Then snap one of the smaller legs off the body of the crab to use as a pick, to tease out any roe in the hollows of the carapace that taper to a sharp point, and reserve. Repeat with the remaining crabs until all the roe has been picked. Then split the crab bodies and legs, pick the meat from them, and add it to the rest of the picked crab meat.
  • 3 Pour off all but 3 cups of the cooking water, and add the picked crab bodies, legs, and carapaces, then return to a boil. Let boil until reduced by a third, about 10 minutes, and strain the crab broth into a 4-quart saucepan or Dutch oven.
  • 4 Heat the broth over high heat until it simmers. Put the flour in a small bowl or ramekin, spoon 3 tablespoons of the hot broth into it, and whisk it to a smooth paste with a fork. Pour the remaining broth into a blender, add 1/4 cup of the crab roe, and liquefy until the roe is completely dissolved in the broth. With the blender running, add the flour paste to the broth.
  • 5 Return the Dutch oven to the heat and melt the butter over medium-low heat until it's frothy. Add the shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the shallot is soft, fragrant, and translucent, but not brown, about 4 minutes. Add the half-and-half, the broth mixture, and 1 tablespoon of the sherry, and cover. When the soup comes to a simmer, turn the heat to low, uncover, and simmer gently, stirring occasionally, until the soup has reduced by about one-sixth, 12 to 15 minutes.
  • 6 Add the crab meat and cook for 2 minutes over low heat, stirring to combine. Season the soup with salt and black pepper.
  • 7 Pour a teaspoon of sherry into each bowl before serving, and garnish each bowl with about 11/2 teaspoons roe and chives, if using. Serve with additional sherry-in a shot glass for each guest, or in a cruet for passing around the table-for those who might want more.

SUE'S SHE CRAB SOUP



Sue's She Crab Soup image

For those of you that love She Crab Soup, this one is definitely a WINNER! We're talking restaurant quality here :) Just DELISH! The cooking time does not include the time it takes to hard boil the eggs.

Provided by Lindas Busy Kitchen

Categories     Crab

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons butter
1 scallion, including green top minced
1 celery rib, minced
2 tablespoons flour
2 cups fish stock or 2 cups bottled clam juice
2 cups milk
2 cups heavy cream
2 egg yolks, hard boiled
1 1/2 lbs lump crabmeat, picked free of shell
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 teaspoon Old Bay Seasoning
4 slices cooked bacon, chopped
green onion, sliced

Steps:

  • In a large pot, melt the butter over moderately low heat.
  • Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
  • Sprinkle with flour, and cook roux for 2 minutes, until bubbly.
  • Stir in the stock, milk, and cream. Bring to a simmer, stirring.
  • Add the chopped egg yolks, crabmeat, salt pepper, paprika and Old Bay, and bring almost to a simmer.
  • Ladle into bowls, sprinkle with chopped cooked bacon, and green onion slices.

Nutrition Facts : Calories 571.7, Fat 43.8, SaturatedFat 25.4, Cholesterol 291, Sodium 1373.1, Carbohydrate 9.9, Fiber 0.3, Sugar 0.3, Protein 34.6

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