Classic She Crab Soup

Classic She Crab Soup

44 Reviews 4 Pics
MARBALET
Recipe by  MARBALET

“A full-bodied creamy crab soup that can be served with lemon for added tartness.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 7 servings

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Directions

  1. Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
  2. Press the yolks of hard-boiled eggs through a sieve and set aside.
  3. In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
  4. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
  5. Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

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Reviews (44)

Rate This Recipe
RD8400
65

RD8400

In college I worked as a waitress in a cajun resturant. The chef served a secret recipie she crab soup that was to die for. I have been looking for a recipie comparable to it and I have finally found it!!!! This is sooooooooo good!!!!!

LIZARDBREATH
47

LIZARDBREATH

My boyfriend and I first had she-crab soup on Hilton Head Island and loved it. This soup tasted exactly like it. It is so quick and easy to make, but don't tell him that. (I did not use the eggs.)

Wyattdogster
45

Wyattdogster

Really, really good! Made as directed but had to sub clam juice for the fish stock..no problem there! Since real 'she-crab' soup is made with the roe from females which gives the soup a beautiful pale coral color I did add some cayenne to spice it up a bit and add a little color..yummy!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 566 cal
  • 28%
  • Fat
  • 42.7 g
  • 66%
  • Carbs
  • 13.3 g
  • 4%
  • Protein
  • 32 g
  • 64%
  • Cholesterol
  • 374 mg
  • 125%
  • Sodium
  • 1415 mg
  • 57%

Based on a 2,000 calorie diet

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