She-Crab Soup Recipe

Name: She-Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, finely chopped; 1 ½ cups crabmeat, picked over to remove shells; 2 tablespoons finely chopped celery; ½ teaspoon salt; ⅛ teaspoon pepper; ¼ teaspoon mace; 2 tablespoons butter; 2 cups milk; ½ cup light cream; 2 tablespoons Worcestershire sauce; 2 teaspoons flour mixed with 1 tblsp. water (or 1/4 cup cracker crumbs); 14-½ cup sherry wine

Servings: persons

1 small onion, finely chopped
1 ½ cups crabmeat, picked over to remove shells
2 tablespoons finely chopped celery
½ teaspoon salt
⅛ teaspoon pepper
¼ teaspoon mace
2 tablespoons butter
2 cups milk
½ cup light cream
2 tablespoons Worcestershire sauce
2 teaspoons flour mixed with 1 tblsp. water (or 1/4 cup cracker crumbs)
14-½ cup sherry wine

1
Peel and chop onion fine.
2
Add crab, celery, salt, pepper, and mace.
3
Saute over low heat in butter.
4
Simmer 5 minutes, stirring constantly.
5
Heat milk until scalding and stir into crab mixture.
6
Add light cream and worcestershire sauce.
7
Thicken with a paste made by stirring either flour or crumbs into 1 Tblsp.
8
water.
9
Add sherry.
10
Cook over the lowest possible heat, or over hot water in a double boiler, for about 20 minutes more.
11
This soup will improve if you let it sit at the back of a warm stove for a while, but do not, at any time, let it boil.

250

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 12 ingredients. The key ingredients include: 1 small onion, finely chopped, 1 ½ cups crabmeat, picked over to remove shells, 2 tablespoons finely chopped celery, ½ teaspoon salt, 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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