Info
- Course: Hot Appetizer, Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 19 Times
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She-Crab Soup
Cookbook
Yield : Serves 4 to 6
Ingredients
- 4 cups heavy cream
- 4 tablespoons butter
- ¼ cup finely chopped shallots
- 1 pound fresh lump crabmeat with roe
- Freshly grated nutmeg
- 1/8 teaspoon cayenne pepper
- Grated zest of ½ lemon
- Salt
- 1 tablespoon finely chopped fresh parsley
- Dry sherry (optional)
Directions
In a small saucepan, reduce the cream over moderate heat by one-third.
In a large saucepan, melt the butter. Add the shallots and sauté until wilted. Add the crabmeat and cook gently, tossing for 2 minutes. Pour in the reduced heavy cream and simmer for 5 minutes. Season with the nutmeg, cayenne, and lemon zest. Check the seasonings and add salt to taste. Mound some crabmeat in each warm soup plate and pour the soup around it. Sprinkle lightly with parsley.
Serve the sherry at the table, adding a spoonful to each portion, if desired.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings, includes 1/2 teaspoon of added salt, and does not include Sherry for serving.
696 kcal
19 % daily value
8 % daily value
24 % daily value
431 mg
43 mg
19 g
0 g
0 g
6 g
305 mg
508 mg
42 g
67 g
5 % daily value
