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 calories
carbohydrate: 13.3 g
cholesterol: 374.4 mg
fat: 42.7 g
fiber: 1 g
protein: 32 g
saturatedFat: 22 g
servingSize: -
sodium: 1415.3 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Press the yolks of hard-boiled eggs through a sieve and set aside.

  3. 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.

  4. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

  5. 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.

Recipe Yield

6 to 7 servings

Recipe Note

A full-bodied creamy crab soup that can be served with lemon for added tartness.

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