She-crab soup with a dollop of freshly whipped cream on top sounds delicious. Decadent!
| Servings: | 5 |
| Yield: | 4 to 6 – servings |
Ingredients
- 1 tablespoon butter
- 1 teaspoon all-purpose flour
- 1 quart milk
- ½ tablespoon grated onion
- ⅛ teaspoon ground mace
- ⅛ teaspoon ground black pepper
- ½ teaspoon Worcestershire sauce
- 1 teaspoon salt
- 3 tablespoons crab roe
- 2 cups fresh crabmeat
- 6 tablespoons dry sherry
- ½ cup heavy whipping cream, whipped
- 1 tablespoon chopped fresh parsley
Instructions
- Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.
- Gradually add milk, stirring constantly until smooth. Add onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.
- To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 847 mg |
| Sugars | 9 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I found this recipe kind of bland. Perhaps with more Worcestershire or onion, it might be better.
I could not find the crab roe and, we live in a town nicknamed “the seafood capitol”. I went without the roe and this was still a very tasty recipe for she-crab soup! My husband wanted me to make more right away.