Popular Recipes Classic She Crab Soup

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Classic She Crab Soup

"A full-bodied creamy crab soup that can be served with lemon for added tartness."

Ingredients :

• 3 tablespoons margarine
• 1 green onion, minced
• 1 stalk celery, chopped
• 2 tablespoons all-purpose flour
• 2 cups fish stock
• 2 cups milk
• 2 cups heavy whipping cream
• 1 1/2 pounds crabmeat, flaked
• 1/4 cup sherry
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 cups hard-cooked eggs (optional)
• 1/2 teaspoon paprika
• 6 slices lemon (optional)

Instructions :

Prep :	Cook : 6M	Ready in :

• Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
• Press the yolks of hard-boiled eggs through a sieve and set aside.
• In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
• Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
• Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Notes :

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