John Rutledge House Inn’s She Crab Soup
Created by dienia b on May 2, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #42760
Ingredients
- 5 tablespoons butter
- 1/2 cup celery, minced
- 16 ounces crab meat (2 cups)
- 3 1/2 cups milk
- 1/2 cup chicken stock
- 5 tablespoons flour
- 2/3 teaspoon mace
- 1/4 teaspoon white pepper
- 8 ounces heavy cream (1 cup)
- 1/4 cup Worcestershire sauce (I would go with teaspoon instead)
- 3 tablespoons dry sherry
- 1/4 teaspoon salt (if necessary, to taste)
- Garnish
- 2 hard boiled egg yolks, grated
- 1/2 teaspoon paprika
How to Make
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Step 1: Heat butter in large sauce pan.
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Step 2: Add celery, mace and white pepper.
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Step 3: Cook over low heat until celery is almost transparent.
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Step 4: While celery is cooking, heat milk and chicken stock in small pan just enough to make milk hot without boiling.
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Step 5: When celery mix is done, add flour to make a roux. Do not brown but heat enough to bubble for several minutes.
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Step 6: Slowly add milk and chicken stock to roux, add salt for taste.
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Step 7: Add crab meat, heavy cream, Worcestershire, and sherry.
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Step 8: Simmer for 30 minutes or until thickened to appropriate consistency.
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Step 9: For a garnish, hard boil 2 eggs. Take the yolk out and grate.
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Step 10: Sprinkle over the tops with paprika.
Nutritional Facts
- Serving Size: 1 (347.6 g)
- Calories 581.1
- Total Fat - 44.1 g
- Saturated Fat - 21.3 g
- Cholesterol - 991.7 mg
- Sodium - 703.7 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 0.9 g
- Sugars - 9.1 g
- Protein - 27.4 g
- Calcium - 345.2 mg
- Iron - 3.5 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.3 mg