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American, Southern
She-Crab Soup

Photo by: Joseph De Leo
Comments: 1
 

Recipe

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 (% daily value)

Nutritional information is based on 6 servings, includes 1/2 teaspoon of added salt, and does not include Sherry for serving.

696kcal (35%)
186mg (19%)
5mg (8%)
726mcg RAE (24%)
431mg
43mg
19g
0g
0g
6g
305mg (102%)
508mg (21%)
42g (208%)
67g (104%)
1mg (5%)
 

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  • Christie23

    11.25.11 Flag comment

    As a girl from the South, she-crab soup is no joke. This recipe nails it. The two key factors are using great, fresh crab and reducing the cream just right. Superb.

 

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