Ingredients:
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 1 stalk celery, finely diced
- 2 tablespoons all-purpose flour
- 4 cups heavy cream
- 1 cup whole milk
- 1 cup seafood stock (or chicken broth, if needed)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon white pepper
- 1 pound fresh crabmeat (preferably blue crab), picked over for shells
- ¼ cup dry sherry (plus extra for serving, optional)
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 egg yolk (or crab roe if you are lucky enough to have some available)
- Fresh chives or parsley, chopped (for garnish)
- Paprika (for garnish)
- crispy bacon
Instructions:
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Sauté Vegetables: In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and celery, sautéing until soft and translucent, about 5 minutes.
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Make the Roux: Sprinkle in the flour and stir continuously for 2-3 minutes to create a roux. This will help thicken the soup.
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Add Cream and Milk: Slowly whisk in the heavy cream, milk, and seafood stock until smooth. Increase the heat slightly and bring the mixture to a simmer, stirring frequently.
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Season the Soup: Add the Old Bay seasoning, salt, white pepper, Worcestershire sauce, and bay leaf. Allow the soup to simmer gently for 10 minutes to develop the flavors, stirring occasionally.
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Add Crabmeat and Sherry: Gently fold in the crabmeat and add the dry sherry. Simmer for another 5-10 minutes, allowing the flavors to meld. Be careful not to let the soup boil, as this can make the cream curdle.
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Temper the Egg Yolk: In a small bowl, whisk the egg yolk. Gradually add a few tablespoons of the hot soup to the yolk, whisking constantly to temper it. Then slowly whisk the tempered yolk mixture back into the pot to add richness.
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Serve: Remove the bay leaf and ladle the soup into bowls. Top each serving with a splash of sherry, a sprinkle of fresh chives or parsley, and a dash of paprika and chopped crispy bacon.
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Enjoy: Serve hot with a side of crusty bread Tips:
- For the best flavor, use fresh blue crabmeat.
- Garnishing with a bit of extra sherry just before serving is traditional for She Crab Soup, as it adds a lovely depth.
Enjoy the rich, creamy taste of this Southern classic!
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