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She Crab Soup - Harry's Recipe

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This recipe for She Crab Soup - Harry's is from Eric's Cookbook, 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:  
4 tbsp Butter
3 cup Diced Onion
2 cup Diced Celery
2 tbsp Flour
16 oz Sherry
3 tsp Garlic Powder
3 tsp Paprika
1/2 tsp Cayenne Pepper
2 tbsp Kosher Salt
1 qrt Half and Half
1 qrt Heavy Cream
8 tsp Cornstarch
8 tsp Water
(6) 6oz cans Lump Crab Meat (preferably)
Directions:
Directions:
1. Using a pot, melt the butter on medium heat on the stove top and slowly cook the onions and celery until translucent. Do not brown the vegetables.

2. Once the vegetables are tender, add the flour and stir to incorporate while cooking for one minute, then add sherry and combine well.

3. Remove from heat and add all seasonings.

4. Put back on heat and cook for an additional 30 seconds stirring constantly.

5. Using a whisk, add half and half and heavy cream and continue to cook stirring often with whisk.

6. In a small bowl or cup, combine the cornstarch with the water to make a slurry, mix well and then slowly whisk into soup.

7. Allow to simmer until hot throughout and thickened, if it begins to boil, turn down a bit. Approximately 10-12 minutes but burner temps may vary.

8. Once thickened, fold in crab meat, allow to come back to temperature, taste and adjust seasoning if need be.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
You can use any kind of crab meat but special lump or claw are recommended. We like to double all ingredients so there's plenty for next day or for more servings first night. Serve with good crusty Italian or French bread toasted for dipping. Serve and enjoy!

 

 

 

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