Creamy She-Crab Soup

Creamy She-Crab Soup

2 Reviews 1 Pic
MARBALET
Recipe by  MARBALET

“Mmm--Creamy she-crab soup, garnished with a dollop of freshly whipped cream. Decadent!”

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Ingredients

Adjust Servings

Original recipe yields 4 -6 servings

Directions

  1. Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.
  2. Gradually add milk, stirring constantly until smooth. Add onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.
  3. To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

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Reviews (2)

Rate This Recipe
XRAYKAT
24

XRAYKAT

I could not find the crab roe and, we live in a town nicknamed "the seafood capitol". I went without the roe and this was still a very tasty recipe for she-crab soup! My husband wanted me to make more right away.

Kara
0

Kara

I found this recipe kind of bland. Perhaps with more Worcestershire or onion, it might be better.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 238 cal
  • 12%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 13.5 g
  • 4%
  • Protein
  • 18.1 g
  • 36%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

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