Recipe of Pregnant Bodies Exhibit Atlanta

Classic She Crab Soup

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Recipe Summary Classic She Crab Soup

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

Ingredients | Pregnant Bodies Exhibit Atlanta

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 (Optional)

½ teaspoon paprika

6 slices lemon (Optional)

Directions

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.

Info | Pregnant Bodies Exhibit Atlanta

Servings: 6 Yield: 6 to 7 servings

TAG : Classic She Crab Soup

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