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She-crab soup
She-crab soup
She-crab soup is a delicious Southern American dish. It’s a creamy soup made with blue crab meat, crab roe, heavy cream, and a flavorful blend of seasonings. The soup gets its name from the female blue crabs, also known as “she-crabs,” which are traditionally used in the recipe. It often served as an appetizer or even as a main course.
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Ingredients
- 1 pound fresh blue crab meat
- 4 tablespoons unsalted butter
- 1 small onion finely diced
- 2 celery stalks finely diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock or fish stock
- 1 cup heavy cream
- 1/4 cup crab roe (optional)
- 1/4 teaspoon Old Bay seasoning
- Salt and pepper to taste
- fresh parsley chopped for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion, celery, and minced garlic. Sauté until they become soft and fragrant, about 5 minutes.
- Sprinkle the flour over the vegetables and stir well to combine. Cook for another 2 minutes, stirring constantly, to make a roux.
- Slowly pour in the seafood or fish stock, while stirring continuously to avoid any lumps. Bring the mixture to a simmer and let it cook for about 10 minutes, until slightly thickened.
- Add the crab meat, heavy cream, and crab roe (if using) to the pot. Stir gently to combine. Season with Old Bay seasoning, salt, and pepper according to your taste preferences. Simmer for an additional 5 minutes, allowing the flavors to meld together.
- Once the soup is heated through and the crab meat is tender, it’s ready to be served. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 479kcal (24%)Carbohydrates: 12g (4%)Protein: 29g (58%)Fat: 35g (54%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 145mg (48%)Sodium: 1745mg (76%)Potassium: 562mg (16%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 1274IU (25%)Vitamin C: 11mg (13%)Calcium: 180mg (18%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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