Your best recipe for She Crab Soup
- raleighfoodlover Mar 20, 2005 09:47 AM
My wife and I are hosting a family gathering next weekend. Everyone attending likes seafood, so we plan to cook several varities of fish and shellfish. We decided for one appetizer to offer She Crab Soup. This is a dish neither of us has attempted before (and don't know why after we talked about it). Any suggestions on your favorite recipe would be appreciated. Thanks.
Well , I call it Tee Crab Soup, call me an egomaniac.
1lb. crabmeat ( fresh is best but Pasteurized is fine)
1 quart chicken stock( I use Swanson's boxed 99% fat free)
1 quart half and half
1 can cream style corn
1 medium onion sliced very thin
salt and pepper
1 stick butter
few shots Tabasco
1/2 cup sifted flour
Put stock, corn and onion in a big pot and simmer until the onion is translucent. Now create a double boiler (unless of course you have one) by putting the big pot on top of a smaller pot which is half way full of water and on medium high heat. Don't skip this step or you will scorch the soup and will waste some darn expensive crab meat - the voice of experience speaking!
After creating the double boiler, add the half and half, crab meat, and allow enough time to warm slightly, then slowly whisk in the flour, then add the stick of butter. Allow the butter to melt, stirring often to incorporate the butter as it will want to rise to the top, add salt and pepper and Tabasco to taste. I allow this to gently simmer for a couple of hours, stirring often. Serve with a tablespoon of sherry in the middle of each bowl and dust the top with cayenne pepper if desired.
This soup is worth every calorie!