She-Crab Soup

Crab lovers will devour this creamy she-crab soup.  Serve with flaky, buttery crackers.

Yield: Makes about 6 cups
Recipe from Southern Living

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Ingredients

  • 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)

Preparation

  1. Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside.
  2. Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.
  3. 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.
  4. Note: For testing purposes only, we used Knorr Fish Bouillon. It is important to use good-quality sherry, not cooking sherry, for this soup.
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