SHE CRAB SOUP RECIPE - (4/5)

SHE CRAB SOUP Recipe - (4/5) image

Provided by Lsweetnell

Number Of Ingredients 16

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1 small yellow onion, finely diced
1 stalk celery, finely diced
1 small carrot, finely diced
4 ounces whole butter
4 ounces all purpose flour
Splash Sherry
1 pint heavy cream
1 pint water
2 pints whole milk
1 1/2 teaspoons salt
Several dashes Tabasco
1/4 pound crab roe
1/2 pound jumbo lump (or backfin) crab meat (gently picked for cartilage)
1 bunch fresh chives, finely diced
3 scallions, finely diced
Fine Sherry

Steps:

In a large, heavy bottomed soup pot, saute the onions, carrot 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 crab meat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives (and a splash of sherry if desired)