She-Crab Soup

A few years ago we took a wonderful vacation to Beaufort, SC. While there I had plenty of opportunity to try the local seafood.  I cooked everything from Shrimp Grits to She-Crab Soup.  I thought that I had lost the recipe but after cleaning drawers I found my recipe.  This has to be one of the best recipes for She-Crab Soup that I have ever had.  Please note.....This is NOT a diet friendly dish.



Yields: 4 servings
Prep time: 15 min
Cook time: 10 min

Ingredients:

2 Tbls butter, divided
2 Tbls all-purpose four1 cup milk
1 1/2 cups cream (half & half)
4 tsp finely-grated onion
3/4 tsp Worcestershire sauce
Salt and white pepper to taste
1/4 tsp ground mace
1/4 tsp red (cayenne) pepper
1/4 tsp lemon zest
1 1/2 pounds flaked blue crab meat*
1/4 cup crab roe or boiled egg
2 Tbl dry sherry
1 Tbl finely-chopped fresh parsley leaves (top)

* If blue crab is not available, other types of crabmeat, such as Dungeness, snow, king, or rock crab, may be substituted.

** Two crumbled boiled egg yolks may be substituted for the crab roe. Recommend

Preparation:

In a large pot; melt butter on low heat, add flour and blend until smooth. Slowly add milk and cream; whisk until thick.

Add onion, Worcestershire, sauce, slt, wht pepper, mace, cayenne pepper, and zest.  Bring to boil, stirring constantly. Reduce heat to low.  Add crab and roe (boiled egg). Simmer uncovered for 5 min..do not boil.

Remove from heat add sherry and stir.

Makes 4 servings.