She-Crab Soup

Name: She-Crab Soup
Cuisine: American
Ingredients: White pepper to taste; 2 tablespoons sliced chives or chopped parsley to garnish; 2 tablespoons sliced chives or chopped parsley to garnish; 1 cup all-purpose flour; 1 cup minced fennel (see note); 2 cups crab stock (if not available use clam juice or seafood stock); 2 cups clam juice, room temperature; 2 cups crab stock (if not available use clam juice or seafood stock); 2 cups crab stock (if not available use clam juice or seafood stock); 1 tablespoon fresh lemon juice; 4 cups milk, room temperature; 3 ounces dry sherry, or to taste; 1 bay leaf; ¼ cup heavy cream; ½ teaspoon ground nutmeg; ¾ cup blue crab roe, picked over to remove cartilage, shell, or other matter; ¾ cup blue crab roe, picked over to remove cartilage, shell, or other matter; Salt to taste; 1 pound lump crabmeat, gently picked over for shell and drained; 6 tablespoons butter; 1 cup minced onion (see note); 1 cup minced celery (see note)

Preparation info

Difficulty
Easy

Appears in

Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

About

Ingredients

6 tablespoons butter
1 cup minced celery (see note)
1

Americas
United States
Pescatarian
Soup
South Carolina

Method

Heat the butter in a heavy-bottomed saucepan over medium heat without browning. Add the onions and celery and cook for 1 to 2 minutes, or until the onion is translucent. Sprinkle in the flour while stirring to make a roux. Cook over low heat for 2 to 3 minutes to cook out some of the starchy flavor of the flour.

Whisk the crab stock or clam juice, if not using crab stock, into the warm