← Back to Search Results
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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.

 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
a-new-way-to-cook A New Way to Cook
by Sally Schneider
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
martin-yans-china Martin Yan's China
by Martin Yan
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-sweet-life The Sweet Life
by Kate Zuckerman
food-to-live-by Food to Live By
by Myra Goodman
raos-cookbook Rao's Cookbook
by Frank Pellegrino
amor-y-tacos Amor Y Tacos
by Deborah Schneider
in-the-kitchen-with-david In the Kitchen with David
by David Venable
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?