She-crab soup
Cook up a pot of this Lowcountry classic with its creamy broth and generous helpings of fresh crabmeat.
Photo by Michael Phillips
Serves 4
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 8-ounce bottle clam juice
1 cup milk
2 cups heavy cream
1 medium white onion, grated
1½ pounds blue crabmeat, divided
Kosher salt, to taste
White pepper, to taste
1 tablespoon Worcestershire sauce
¼ teaspoon cayenne pepper
½ teaspoon mace (or nutmeg)
¼ cup sherry
Parsley, finely chopped, for garnish
In a stockpot over medium heat, melt butter. Sprinkle in the flour, and stir with a whisk until combined. Add the clam juice, milk and cream, and continue whisking until smooth. Let cook until thickened, about 3–4 minutes. Add onion, one pound of the crabmeat, salt, pepper, Worcestershire, cayenne, mace and sherry. Stir to combine, and lower heat to simmer. Cook for 15 minutes, until thick.
To serve, ladle into bowls, and top with remaining crabmeat and parsley
