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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

She-Crab Soup Recipe

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This recipe for She-Crab Soup is from Yulee United Methodist Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sherry
1 lb. lump crab
6 Tbsp. butter
2 Tbsp. grated onion
4 heaping Tbsp. all-purpose flour
3 c. milk
2 chicken bouillon cubes
1tsp. salt
2 c. half and half or whipping cream
chopped Fresh Parsley
Directions:
Directions:
While preparing the other ingredients, pour some sherry over crab meat to soak. Just enough to cover. Melt butter in a deep soup pot. As butter is melting, grate 2 tbsp. onion into pot. (Important step: not chopped or minced-grated only)

Make white sauce by stirring flour into butter and onion and gradually adding 3 cups of milk. When good and hot add bouillon cubes and salt. Once dissolved, add crab meat , put a lid over it and cook a minute or so.(don't boil just simmer gently)

Add 2 cups half+half and heat thoroughly. Top with a handful of chopped parsley.

Serve steaming hot and either pass around a cruet of sherry or drizzle it over the top.
Number Of Servings:
Number Of Servings:
4 generous
Personal Notes:
Personal Notes:
This was submitted by Betty Haigh on behalf of Cassandra King and Pat Conroy

 

 

 

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