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She-Crab Soup

Photo: Oxmoor House
Total time 42 mins
Yield Serves 6 (serving size: about 3/4 cup soup and 1/4 cup crab)
This Carolina lowcountry soup gets its name from the generous dollop of crab roe that customarily garnishes the top. Crab roe is available in season (May-August), but this creamy soup is just as delicious without it.

Ingredients

  • 1 tablespoon canola oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1 tablespoon tomato paste
  • 6 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups water
  • 3/4 cup half-and-half
  • 2 (8-ounce) bottles clam juice
  • 6 ounces 1/3-less-fat cream cheese (about 3/4 cup)
  • 1/4 cup dry sherry
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • Chopped chives (optional)

Nutrition Information

  • calories 214
  • fat 12.4 g
  • satfat 6.4 g
  • monofat 4.2 g
  • polyfat 1.1 g
  • protein 12.2 g
  • carbohydrate 11.2 g
  • fiber 1.1 g
  • cholesterol 60 mg
  • iron 0.8 mg
  • sodium 505 mg
  • calcium 105 mg

How to Make It

  1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and tomato paste. Cook 10 minutes, stirring occasionally. Add garlic; cook, stirring constantly, 1 minute. Stir in flour; cook 1 minute, stirring frequently.

  2. Stir in 1 1/4 cups water, half-and-half, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; add cheese, stirring until melted. Stir in sherry, chives, and thyme. Ladle soup into bowls; top evenly with crab. Garnish with chopped chives, if desired.

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