She-crab soup
This elegant dish makes a great appetizer to any meal.
Photo by Karen Hermann
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 crab meat, divided
Kosher salt, to taste
White pepper, to taste
1 tablespoon Worcestershire sauce
¼ teaspoon cayenne pepper
½ teaspoon allspice
¼ cup sherry
Parsley, finely chopped, for garnish
In a stock pot over medium heat, melt butter. Sprinkle in flour and stir with a whisk until combined. Do not let brown. Add the clam juice, milk and cream and continue whisking until smooth. Let cook until thickened, about 3 to 4 minutes. Add onion, 1 pound of crab meat, salt, pepper, Worcestershire, cayenne, allspice and sherry. Stir to combine and lower heat to simmer; cook for 15 minutes until thick. To serve, ladle into bowls, top with remaining crab meat and parsley.
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