Cookstr.com

She-Crab Soup

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Serves4 to 6

CostModerate

Moderate

Total Timeunder 1 hour

OccasionFormal Dinner Party

Recipe Coursehot appetizer, main course

Mealdinner

Moodfestive

Taste and Texturecreamy, rich, savory

Type of Dishfish soup, hot soup

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)

Instructions

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.

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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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