She-Crab Soup Recipe

Name: She-Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups heavy cream; 4 tablespoons butter; 1/4 cup finely chopped shallots; 1 pound fresh lump crabmeat with roe; Freshly grated nutmeg; 1/8 teaspoon cayenne pepper; Grated zest of 1/2 lemon; Salt; 1 tablespoon finely chopped fresh parsley; Dry sherry (optional)

Servings: persons

4 cups heavy cream
4 tablespoons butter
1/4 cup finely chopped shallots
1 pound fresh lump crabmeat with roe
Freshly grated nutmeg
1/8 teaspoon cayenne pepper
Grated zest of 1/2 lemon
Salt
1 tablespoon finely chopped fresh parsley
Dry sherry (optional)

1
In a small saucepan, reduce the cream over moderate heat by one-third.
2
In a large saucepan, melt the butter.
3
Add the shallots and saute until wilted.
4
Add the crabmeat and cook gently, tossing for 2 minutes.
5
Pour in the reduced heavy cream and simmer for 5 minutes.
6
Season with the nutmeg, cayenne, and lemon zest.
7
Check the seasonings and add salt to taste.
8
Mound some crabmeat in each warm soup plate and pour the soup around it.
9
Sprinkle lightly with parsley.
10
Serve the sherry at the table, adding a spoonful to each portion, if desired.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups heavy cream, 4 tablespoons butter, 1/4 cup finely chopped shallots, 1 pound fresh lump crabmeat with roe, and more.

Yes, She-Crab Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

She-Crab Soup

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