She Crab Soup

100% would make again

Ready in 30 minutes

One of my favorite soups to order in the Maryland/DC area.


2 tablespoons unsalted butter
1 small onion; grated
3 stalks celery; minced
1 tablespoon all-purpose flour
Salt and white pepper; to taste
1/4 teaspoon mace; ground
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Lemon juice
2 cups heavy cream
2 cups milk
2 cups total white she-crab meat and roe
1/2 cup sherry

Original recipe makes 8



Melt the butter in a large skillet over medium heat and sauté the onion and celery until soft. Sprinkle the flour over the vegetables, stir, and cook 5 minutes. Add all the spices, Worcestershire sauce, Tabasco, and a splash of lemon juice and simmer briefly. Add the cream and milk and heat almost to scalding, stirring constantly. Add the crabmeat and roe and stir. Heat just long enough to warm through. Add the sherry and serve at once, garnished with paprika and chopped parsley.

Verified by stevemur
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Calories Per Serving: 615 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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