She Crab Soup 2 Food

THE VERY BEST SHE-CRAB SOUP EVER!

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.

CHARLESTON SHE-CRAB SOUP

Steps:

• 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.
• Melt butter in the top of a double boiler and blend with the flour until smooth.
• Add the milk gradually, stirring constantly.
• Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes.
• To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl.
• Add soup and top with a dollop of whipped cream.
• Sprinkle with parsley and/or paprika.

SHE CRAB SOUP

Steps:

• In heavy saucepan or stock pot over medium-high heat, add 3/4 pound butter, carrots, celery, onions, and garlic and cook until the vegetables have begun to brown, 10 to 12 minutes. Deglaze with the sherry, and stir and scrape up any bits. Once deglazed, add the flour and stir into the butter to create a roux. Once well mixed, add the stock and cream, reduce the heat to medium-low, and cook for 25 minutes, stirring throughout to ensure the soup does not scorch.
• Pulse the soup with a hand mixer to mince the vegetables. Add the crab boil seasoning, crab roe, and parsley and continue to cook for 10 minutes. Remove the soup from heat, whisk in the remaining 1/4 pound butter, and stir in the crab meat.

SOUTH CAROLINA SHE-CRAB SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through.
• To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread.
• Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock.

CAROLINA SHE-CRAB SOUP

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.

SOUTH CAROLINA SHE-CRAB SOUP

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.

SOUTH CAROLINA SHE-CRAB SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through.
• To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread.
• White Crab Stock:
• 2 quarts cold water
• 1 onion, peeled and halved
• 1 garlic bulb, halved
• 1 turnip, split
• 2 celery stalks, split
• Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)
• 1/2 lemon, juice
• 1 teaspoon crab boil seasoning
• 1/2 teaspoon whole white peppercorns
• 1/2 cup white wine
• Sea salt, to taste
• 6 live Atlantic Blue crabs
• Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock. Yield: 8 cups

SHE-CRAB SOUP

Steps:

• 1 Bring a large pasta pot two-thirds full of water to a boil, and using tongs, transfer 2 of the crabs to the pot. Cook until their shells turn bright orange, about 3 minutes, then transfer the cooked crabs to a colander set in the sink and run cold water over them. Add the next 2 crabs to the pot and repeat until all the crabs have been cooked.
• 2 As each cooked crab becomes cool enough to handle, slip your thumb beneath the place on its underside where the cape of shell tapers to a point, and lift the bottom shell up, pulling the entire carapace off the body of the crab. Clean out and discard the spongy-feathery gills on the body. Carefully pick out any orange roe you may see inside the body, and reserve. Then snap one of the smaller legs off the body of the crab to use as a pick, to tease out any roe in the hollows of the carapace that taper to a sharp point, and reserve. Repeat with the remaining crabs until all the roe has been picked. Then split the crab bodies and legs, pick the meat from them, and add it to the rest of the picked crab meat.
• 3 Pour off all but 3 cups of the cooking water, and add the picked crab bodies, legs, and carapaces, then return to a boil. Let boil until reduced by a third, about 10 minutes, and strain the crab broth into a 4-quart saucepan or Dutch oven.
• 4 Heat the broth over high heat until it simmers. Put the flour in a small bowl or ramekin, spoon 3 tablespoons of the hot broth into it, and whisk it to a smooth paste with a fork. Pour the remaining broth into a blender, add 1/4 cup of the crab roe, and liquefy until the roe is completely dissolved in the broth. With the blender running, add the flour paste to the broth.
• 5 Return the Dutch oven to the heat and melt the butter over medium-low heat until it's frothy. Add the shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the shallot is soft, fragrant, and translucent, but not brown, about 4 minutes. Add the half-and-half, the broth mixture, and 1 tablespoon of the sherry, and cover. When the soup comes to a simmer, turn the heat to low, uncover, and simmer gently, stirring occasionally, until the soup has reduced by about one-sixth, 12 to 15 minutes.
• 6 Add the crab meat and cook for 2 minutes over low heat, stirring to combine. Season the soup with salt and black pepper.
• 7 Pour a teaspoon of sherry into each bowl before serving, and garnish each bowl with about 11/2 teaspoons roe and chives, if using. Serve with additional sherry-in a shot glass for each guest, or in a cruet for passing around the table-for those who might want more.

SHE CRAB SOUP

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, hot sauce 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.;

SHE CRAB SOUP

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.

SHE CRAB SOUP II

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.