Classic She Crab Soup recipe
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Ingredients
- 3 tablespoons margarine 1 green onion, minced 1 stalk celery, chopped 2 tablespoons all-purpose flour 2 cups fish stock 2 cups milk 2 cups heavy whipping cream 1 ½ pounds crabmeat, flaked ¼ cup sherry 1 ½ teaspoons salt ¼ teaspoon ground black pepper 2 cups hard-cooked eggs ½ teaspoon paprika 6 slices lemon
Nutrition Info
- 566.5 caloriescarbohydrate: 13.3 gcholesterol: 374.4 mgfat: 42.7 gfiber: 1 gprotein: 32 gsaturatedFat: 22 gservingSize: -sodium: 1415.3 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Classic She Crab Soup
Directions
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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.