Classic She Crab Soup

🦀 Classic She Crab Soup

Ingredients:

• 1/2 cup butter
• 1 small onion, finely minced
• 1 stalk celery, finely minced
• 1/4 cup all-purpose flour
• 4 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 lb (about 2 cups) lump crab meat (blue crab preferred)
• 1/4 tsp white pepper
• 1/4 tsp cayenne pepper (optional for heat)
• Salt to taste
• 2 tbsp dry sherry (plus more for serving)
• 2 hard-boiled egg yolks, mashed (traditional addition)
• 1 tsp Worcestershire sauce (optional)
• Freshly grated nutmeg (a pinch, optional)
• Fresh parsley or chives, for garnish

Instructions:

1. Sauté Veggies:
   In a large saucepan, melt butter over medium heat. Add onion and celery and cook until soft (about 5 minutes).

2. Make Roux:
   Stir in flour to create a roux. Cook, stirring constantly, for 2-3 minutes until light golden and no raw flour remains.

3. Add Liquids:
   Slowly whisk in seafood stock until smooth. Add milk and cream. Stir continuously and bring to a gentle simmer.

4. Add Crab & Seasonings:
   Stir in crab meat, white pepper, cayenne, salt, mashed egg yolks, Worcestershire (if using), and sherry. Simmer for 10–15 minutes, stirring occasionally. Add nutmeg if desired.

5. Final Touch:
   Taste and adjust seasonings. Ladle into bowls and drizzle with a bit of extra sherry. Garnish with chopped parsley or chives.

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🍽️ Tips:

• Traditionally made with female blue crab and roe (hence “she crab”). If you can't find roe, it’s still delicious without it.
• Don't boil after adding cream or crab meat — it can curdle or toughen the crab.
• Serve with crusty bread or oyster crackers.