Recipe for She-Crab Soup That Will Make You Hear Singing Angels

12 Jan

Clear your conscience and say your prayers because you will swear you saw Jesus this soup is so good …

One small onion
4 stalks celery
1/2 stick butter
1/4 cup flour
1 cup water, vegetable or chicken broth
1/2 cup cooking sherry (cream sherry) –(sub white wine)
1-2# of claw, back fin or lump crab meat
6 cups Half-and-half – (sub whole milk, heavy cream, or a combination of any of the three)
Cayenne pepper or hot sauce

Melt butter in a large stock pot.
Dice celery and onion.
Add to melted butter and sautéed until onions are clear.
Add 1/4 cup flour
Whisk 2-3 minutes. (This step is optional. If you prefer your soup the consistency of milk, skip it altogether. If you like a thicker soup, use more flour. If at the end you would like your soup thicker, mix flour with cold water and add to soup, being sure to bring to a gentle boil afterward).
Stir in cup of broth (I use vegetable, some use chicken, I have seen recipes that use shrimp stock or lobster base at this stage) or water (not necessary if you did not add flour).
Add 1/2 cup sherry. Stir.
Add 6 cups 1/2 and 1/2.
Stir constantly and bring to a low boil.
Add crab.
Reduce heat.
Salt/pepper/hot sauce to taste.


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