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She Crab Soup Recipe

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This recipe for She Crab Soup, by , is from Cooking for Gigi, 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!

Contributor:  
Contributor:  
Margie and Ray's Sandbridge, Va.

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 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 was an old general store on the way to Sandbridge Beach in Virginia. It sold bait, sandwiches and basics. In the 90's they converted the store part to a seafood/crab-house but the bait shop remained. (Made you wonder when you ordered the clam strips). The bait shop is gone now and Margie and Ray's has become famous 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. It's served with saltines, crab spice and a splash of sherry. Cathy and I sit at the bar and order a cup along with a cold Miller Lite. We talk with the locals, get the real news from real people and thoroughly enjoy ourselves. It's about as far as you can get from snooty Bethesda. This is real high-living.

Variation: Make a batch of Irish Fries and smother them with a ladle of the She Crab. Sprinkle with Old Bay and dig in.

 

 

 

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