She Crab Soup Food

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.

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.

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.

CLASSIC SHE CRAB SOUP

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.

SHE CRAB SOUP

Steps:

• Melt butter over medium low heat, add shallots, celery, carrots and bell pepper, and sauté until translucent, about 5 minutes.
• Deglaze pan with 1/2 white wine, scrapping up any browned bits.
• Whisk in clam juice and chicken broth (or fish stock), rice, tomato paste, Worcestershire, Old Bay seasoning, nutmeg and salt and pepper to taste. Bring to a simmer, cooking until vegetables are tender and rice is very soft, about 10-15 minutes. Remove from heat.
• In batches to avoid burning yourself, puree crab soup in a blender until smooth. Once soup is pureed, bring it back to a simmer over a medium low heat.
• Add in crab meat, and whisk in 1/2 cup of heavy cream. Cook just until hot, adding 1/2 cup sherry the last 2-3 minutes for additional flavor. If necessary, thin soup with additional broth to desired thickness.
• Ladle into soup bowls, garnish with fresh chopped parsley and a dash of paprika and an additional shot of sherry if desired.

SHE CRAB SOUP (((DELICIOUS)))

Steps:

• Mix both Cream of Celery and Cream of Mushroom soups in a pot.
• Add the crab meat, the claws and crab segments and slowly bring to a light boil.
• Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
• Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
• Serve and lightly sprinkle paprika on top of each serving.

" SHE CRAB" CREAM OF CRAB SOUP

Steps:

• Combine all ingredients in double boiler (so the cream doesn't burn to the bottom).
• Simmer until heated through.
• Enjoy.

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

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.

SUE'S SHE CRAB SOUP

Steps:

• In a large pot, melt the butter over moderately low heat.
• Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
• Sprinkle with flour, and cook roux for 2 minutes, until bubbly.
• Stir in the stock, milk, and cream. Bring to a simmer, stirring.
• Add the chopped egg yolks, crabmeat, salt pepper, paprika and Old Bay, and bring almost to a simmer.
• Ladle into bowls, sprinkle with chopped cooked bacon, and green onion slices.

SHE CRAB SOUP

Steps:

• To make fish stock, combine fish head, whole onion, celery, salt, and white pepper in a large pot. Cover with 4 1/2 cups of water. Bring pot to a boil, reduce heat, cover pot, and cook for 30 minutes. Remove fish from pot and allow to cool. Separate fish into pieces that resemble picked crabmeat and set aside. Discard celery and onion from stock. Sauté chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in fish and crabmeat. Add sherry and lemon-pepper seasoning. Simmer until piping hot; adjust seasoning (sherry, garlic, salt, and pepper) to taste. Serve in bowls topped with cheese and chives.