SHE CRAB SOUP I
Try this fabulous crab soup. I am sure you will love it. Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.
Provided by C.Davis
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 6
Number Of Ingredients 11
Steps:
- Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
- Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
- Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
- Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
- Remove from heat and add wine.
- Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 17.6 g, Cholesterol 138.1 mg, Fat 12.5 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 5.1 g, Sodium 501.3 mg, Sugar 12.1 g
THE VERY BEST SHE-CRAB SOUP EVER!
I am from the South Carolina lowcountry, and I have spent years experimenting and trying to re-create the fabulous creamy crab soup native to Charleston. I have played with numerous recipes, and I am finally satisfied that I have stumbled upon the perfect concoction of she-crab bisque. More than likely, you will end up with a "he-crab" soup, as the crab roe is what makes it "she-crab" and it is almost impossible to get your hands on. If you ever find crab roe, savor every precious spoonful! Still a bowl of heaven without it though!
Provided by anthdr
Categories < 30 Mins
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt 2 TBSP butter in large heavy-bottomed saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes.
- OPTIONAL STEP: Pour 1/4 C sherry in pan and ignite. Stir until flames subside. I've made this without doing this step (hence the range in the amount of sherry on the ingredient list) and it is still delicious, but I think this just gives it a little extra oomph.
- Sprinkle the flour in and stir to coat.
- Whisk in the crab stock until there are no lumps.
- Gradually add: milk; cream; paprika; another 2 TBSP dry sherry; worcestershire sauce; hot sauce; white wine; and lemon, stirring consistently.
- Blend with a puree wand, or in batches in a blender.
- Add half of the crab meat and roe (if you are lucky!) Season with salt and pepper.
- Simmer 10-15 minutes, stirring often so it doesn't burn, until it is thick and heated.
- Divide 1/4 C sherry and remaining crab meat and roe amongst 4 bowls. (1 TBSP each sherry and roe and 2 oz. each crab meat).
- Ladle soup over sherry and crab meat.
- Garnish with chopped chives. Serve with crusty french bread.
BEST OF THE BAY RECIPES...SHE CRAB SOUP
The Chesapeake Bay area is famous for its wealth of seafood: Crab Cakes, Oyster Stew, Steamed Crabs and much more. These culinary favorites are steeped in tradition and prepared with intense pride. The locals are perhaps best known for their culinary love affair with the famous Blue Crab -- and this traditional and delicious She Crab Soup is made from the sweet, delicate meat of the She Crab. A bit of roe adds richness and flavor. Its elegant bisque-like creaminess will delight your senses.
Provided by laura.marchiori
Categories Crab
Time 50m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.
- Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.
- While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.
- Serve with a light salad of mixed greens and French bread and enjoy!
- You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket. (link: http://www.chesapeakebaygiftbaskets.com/product_info.php?cPath=24&products_id=156).
Nutrition Facts : Calories 633.3, Fat 49, SaturatedFat 29.1, Cholesterol 186.8, Sodium 1401.2, Carbohydrate 10.8, Fiber 0.3, Sugar 1.8, Protein 20.6
CAROLINA SHE-CRAB SOUP
Provided by Kardea Brown
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
- Reduce the heat to medium low, whisk in the flour and continue to cook, stirring constantly. You are essentially making a roux without browning it. Stir in the seafood seasoning, nutmeg, bay leaf and pepper, then whisk in the sherry and clam juice. Increase the heat to medium and bring to a simmer. Cook, stirring frequently, until very thick, about 10 minutes. Stir in the seafood stock and crab roe, if using, bring to a simmer and cook for 15 minutes.
- Add the heavy cream and Worcestershire, return to a simmer and cook until thickened and reduced slightly, another 15 minutes. Remove the bay leaf, then puree the soup with an immersion blender until smooth (or use a regular blender; let cool slightly first, and use caution when blending hot liquids). Season with salt. Stir in the crabmeat and garnish with crab roe if desired.
SHE CRAB SOUP
Provided by Food Network
Number Of Ingredients 15
Steps:
- In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.
SIMPLE EASY CHESAPEAKE BAY ROSY CRAB SOUP FROM THE FARM
Being from Maryland, I know very well homemade crab soup. This is not that recipe. This is a very quick crab and tomato soup recipe that is used to finish extra crab meat off. Being a base recipe, please use this to be creative with, adding or subtracting ingredients and adjusting seasonings for you and your families enjoyment. I haven't used canned crab in this recipe, but feel free to try it!
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a soup pot until tender.
- Add minced garlic, cook for 30 seconds on medium heat.
- Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
- Stir carefully, add crab meat, making sure not to break up crab chunks.
- Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.
Nutrition Facts : Calories 207.4, Fat 7.2, SaturatedFat 4, Cholesterol 15.3, Sodium 647.7, Carbohydrate 33.8, Fiber 6.7, Sugar 13.6, Protein 7
KARYN'S CREAM OF CRAB SOUP
This cream of crab soup is so rich and delicious! I make this a lot, especially in the winter with some nice, hot rolls! Use more Old Bay to suit your taste. I also recommend using lump crabmeat. Enjoy!!
Provided by KARYN821
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.
- Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Serve immediately.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 15.3 g, Cholesterol 187.5 mg, Fat 45.2 g, Fiber 0.9 g, Protein 20.4 g, SaturatedFat 27.6 g, Sodium 1447 mg, Sugar 0.4 g
SHE CRAB SOUP II
An easy recipe for the most unforgettable creamy crab soup on the East coast.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 10.4 g, Cholesterol 114.1 mg, Fat 14.9 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 576.7 mg, Sugar 5.8 g
QUICK AND EASY SPICY CRAB SOUP
This is a favorite recipe from the National Fisheries Institute. I have not tried it because I'm allergic to seafood, but the rest of my family likes it.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes, water, broth, celery, onion, seafood seasoning, and lemon pepper in 6 quart soup pot. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes.
- Add corn and peas; simmer 10 minutes more.
- Add crabmeat and simmer until hot. Serve.
Nutrition Facts : Calories 202.6, Fat 1.7, SaturatedFat 0.3, Cholesterol 31.7, Sodium 1039.2, Carbohydrate 28.4, Fiber 6.3, Sugar 3.6, Protein 21.3
SOUTH CAROLINA SHE-CRAB SOUP
This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!
Provided by SOWEN
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
- Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
- Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 19.6 g, Cholesterol 240.1 mg, Fat 57.7 g, Fiber 0.4 g, Protein 20.8 g, SaturatedFat 35.6 g, Sodium 485.4 mg, Sugar 1.3 g
CLASSIC SHE CRAB SOUP
A full-bodied creamy crab soup that can be served with lemon for added tartness.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 6
Number Of Ingredients 14
Steps:
- Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
- Press the yolks of hard-boiled eggs through a sieve and set aside.
- In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
- Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
- Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
Nutrition Facts : Calories 566.5 calories, Carbohydrate 13.3 g, Cholesterol 374.4 mg, Fat 42.7 g, Fiber 1 g, Protein 32 g, SaturatedFat 22 g, Sodium 1415.3 mg, Sugar 4.8 g
CHESAPEAKE BAY CRAB CAKES
Make and share this Chesapeake Bay Crab Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion and green pepper in butter until tender.
- Remove from heat; stir in crabmeat and next 9 ingredients.
- Mix well, and shape into 8 patties.
- Coat with additional breadcrumbs.
- Pour oil to a depth of 1/4-inch into a heavy skillet.
- Fry cakes in hot oil (375 degrees) for 4-5 minutes on each side.
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