She-Crab Soup

Name: She-Crab Soup
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 10 boiled she-crabs; 3 scallions, finely chopped; 3 ribs of celery, finely chopped; 2 tbsp. butter; 1 tbsp. flour; Pinch mace; Salt and pepper; 3 cups hot milk; 1 cup cream; Worcestershire sauce; Sherry

Serves
serves 4

A cross between a chowder and a bisque, this rich soup includes the crab roe, or eggs, found in female or "sook" crabs in the late spring and early summer.

Ingredients

10 boiled she-crabs
3 scallions, finely chopped
3 ribs of celery, finely chopped
2 tbsp. butter
1 tbsp. flour
Pinch mace
Salt and pepper
3 cups hot milk
1 cup cream
Worcestershire sauce
Sherry

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Instructions

Step 1

Pick the meat and roe from she-crabs. Set aside in separate bowls.

Step 2

Cook scallions and celery in butter for 10 minutes. Add flour, mace, and salt and pepper. Stir and cook for 5 minutes.

Step 3

Add crabmeat, milk, cream, and a splash of worcestershire sauce; cook over very low heat for 45 minutes. Taste and correct seasonings.

Step 4

Crumble the roe in the bottom of each bowl, then ladle in the hot soup. Garnish with a spoonful of sherry.

Pick the meat and roe from she-crabs. Set aside in separate bowls.
Cook scallions and celery in butter for 10 minutes. Add flour, mace, and salt and pepper. Stir and cook for 5 minutes.
Add crabmeat, milk, cream, and a splash of worcestershire sauce; cook over very low heat for 45 minutes. Taste and correct seasonings.
Crumble the roe in the bottom of each bowl, then ladle in the hot soup. Garnish with a spoonful of sherry.