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My review
Classic She Crab Soup
MARBALET
"A full-bodied creamy crab soup that can be served with lemon for added tartness."
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Ingredients
servings 566 calsOriginal recipe yields 6 servings (6 to 7 servings)
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Directions
{{model.addEditText}} Print- Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
- Press the yolks of hard-boiled eggs through a sieve and set aside.
- In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
- Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
- Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
Nutrition Facts
Per Serving: 566 calories; 42.7 g fat; 13.3 g carbohydrates; 32 g protein; 374 mg cholesterol; 1415 mg sodium. Full nutrition
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Reviews
Read all reviews 4653 Ratings
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Most helpful positive review
1/21/2001
In college I worked as a waitress in a cajun resturant. The chef served a secret recipie she crab soup that was to die for. I have been looking for a recipie comparable to it and I have finally ...
Most helpful critical review
8/28/2009
As a she crab soup lover who lives in Charleston, SC, this is not anywhere near as good as it should be.
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1/21/2001
In college I worked as a waitress in a cajun resturant. The chef served a secret recipie she crab soup that was to die for. I have been looking for a recipie comparable to it and I have finally ...
2/5/2001
My boyfriend and I first had she-crab soup on Hilton Head Island and loved it. This soup tasted exactly like it. It is so quick and easy to make, but don't tell him that. (I did not use the e...
10/16/2005
Really, really good! Made as directed but had to sub clam juice for the fish stock..no problem there! Since real 'she-crab' soup is made with the roe from females which gives the soup a beautifu...
12/8/2007
It's better than any soup I've EVER made! I chose it because one reviewer said it tasted just like the she crab soup @ Hilton Head Island. That's an understatement! It was better than most we...
6/22/2004
This was delicious! I save and freeze shrimp shells, onion skins and celery and carrot scraps so that I'll always have a base for stock. After piling everything into a pot with some water, I cle...
12/30/2007
This is the closest I have had to the She Crab Soup in Charleston. We do like it spicy so I added 2 tsp old bay and 1/2 tsp cayenne
2/28/2008
This tasted like milk the first time I served it. I saved the leftovers and had it for lunch the next day. Then it was the best soup I've had. It was wonderful after the flavors melded. I sug...
1/2/2006
Excellent recipe! I used clam juice, omitted the egg and served with hot sauce and sprinkled old bay on top when in bowls. Everyone loved it, even my brother, who is a very picky eater. I used a...