Charleston She-Crab Soup

czwartek, 6 lutego 2014

Charleston She-Crab Soup

Time: 35 mins

Ingredients

  • 1 tablespoon butter, unsalted
  • 1 quart milk
  • 1/2 cup heavy cream, whipped
  • 1 teaspoon onion juice (may substitute lemon juice)
  • 1/4 teaspoon mace
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon flour
  • 2 cups white crab meat, and crab roe (eggs)
  • 1/2 teaspoon salt
  • 4 -6 tablespoons dry sherry
  • paprika, and or fresh parsley (to garnish)

Directions

  • 1 Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers and make sure that the amount of water does not touch the bottom of the top of the double boiler.
  • 2 Melt butter in the top of a double boiler and blend with the flour until smooth.
  • 3 Add the milk gradually, stirring constantly.
  • 4 Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes.
  • 5 To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl.
  • 6 Add soup and top with a dollop of whipped cream.
  • 7 Sprinkle with parsley and/or paprika.

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