She-Crab Soup
Updated February 23, 2016 
Serves4 to 6
CostModerate
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
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In a small saucepan, reduce the cream over moderate heat by one-third.
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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.
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Serve the sherry at the table, adding a spoonful to each portion, if desired.
Christopher Idone
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Christie23 4079864
Nov 25, 2011
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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