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She Crab Soup I

She Crab Soup I

C.Davis

C.Davis

Try this fabulous crab soup. I am sure you will love it. Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 501 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
  2. Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
  3. Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
  4. Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
  5. Remove from heat and add wine.
  6. Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.
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Reviews

SCOTT7590
19

SCOTT7590

9/23/2006

This is good! Crab roe is all but impossible to find. Some people use crumbled hard cooked egg yolks as a substitute. I prefer to use tapioca along with some finely crumbled egg yolks. The egg gives some flavor and the tapioca gives the texture.

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