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She Crab Soup Recipe

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This recipe for She Crab Soup is from "I'll have a Corona, Hold the Virus." Cooking for Gigi During COVID, 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:  
1/2 lb lump crabmeat
1/2 large onion, finely diced
1/2 teaspoon paprika
1 bay leaf
1 teaspoon minced garlic
2 tablespoons butter
1-1/2 tablespoons flour
1 cup clam juice or chicken stock
1 cup milk
3/4 cup heavy cream
1 teaspoon Old Bay
1/2 teaspoon Worcestershire sauce
1/3 cup dry sherry
1 egg yoke from a hard boiled egg, smashed and crumbled
Salt & pepper, to taste

Directions:
Directions:
Melt the butter in large saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes. Sprinkle the flour in and cook for a minute. Whisk in the clam juice until there are no lumps. Gradually add milk, cream, paprika, Worcestershire sauce and Old Bay, stirring consistently until it is thick and heated. Remove bay leaf. Blend with a puree wand or in batches in a blender. Return to the pot. Add the crab meat and egg yolk. Season with salt and pepper. Simmer 10-15 minutes, stirring often so it doesn't burn. Stir the sherry into the soup. Garnish with a sprinkling of Old Bay. Serve with Saltines, more Old Bay and sherry on the side.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Margie and Ray’s opened in 1964 in Sandbridge as a small country store and tackle shop. It was owned and operated by Margie and Ray Blanton. In the 90's, they converted the store into a seafood/crab-house with one corner devoted to fishing gear and bait. It kinda made you wonder when you ordered the clam strips. The bait shop is long gone, and now Margie and Ray's is renowned for their monster seafood platters, "The Tidal Wave" and "The Hurricane." However, THE signature dish is their She-Crab Soup. So thick, creamy and crab filled, it'll stand a spoon straight up much like a DQ Blizzard. It's laced with a splash of sherry and served with saltines and crab spice. Gigi and I sit at the bar split a cup of She-Crab together with a cold Miller Lites. We chat it with the locals, get the real news from these real folks and thoroughly enjoy ourselves. It's about as far as you can get from Bethesda. To us, this is real high-living!

The Baja Restaurant Twist: The Baja is a Sandbridge institution owned by our friend Jim Reeve. Their menu features a batch of Irish Fries smothered with a ladle of their She Crab soup. Gigi's knees weaken just thinking about it. My knees get weak thinking about Gigi!

 

 

 

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