Crab lovers will devour this creamy she-crab soup. Serve with flaky, buttery crackers.
1 quart whipping cream
1/8 teaspoon salt
1/8 teaspoon pepper
2 fish bouillon cubes
2 cups boiling water
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1 pound fresh crabmeat
Garnish: chopped parsley
1/3 cup sherry (optional)
How to Make It
Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside.
Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.
Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.
Note: For testing purposes only, we used Knorr Fish Bouillon. It is important to use good-quality sherry, not cooking sherry, for this soup.
Could use a bit more flavor. Have tried the one on the history of she crab recipe and it has more flavor to it for sure. Maybe some cayenne or something like that in this would make it better. BUT is is a good soup. too expensive to make for it to not be outstanding. I have had She crab soup in Florida to and this does not taste anything like it.
This is a great recipe. As usual, I changed it up a little. I minced up some shallots and put them in the cream (I used half 40% heavy whipping cream and half fat-free half & half - next time I will try all fat-free half & half). I also added a pinch of thyme, cayenne pepper, celery salt and onion salt. I also didn't splash the sherry in the individual serving bowls. I put in approximately 1/3 cup in my pot at the end and let it simmer for a few minutes. It is a sweet, creamy soup...filling enough for a meal! I have shared this recipe with friends.