SHE CRAB SOUP CHARLESTON SC RECIPES

CLASSIC SHE CRAB SOUP RECIPE | ALLRECIPES

Classic She Crab Soup Recipe | Allrecipes image

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

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Yield 6 to 7 servings

Number Of Ingredients 14

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?½ pounds crabmeat, flaked
¼ cup sherry
1?½ teaspoons salt
¼ teaspoon ground black pepper
2 cups hard-cooked eggs
½ teaspoon paprika
6 slices lemon

Steps:

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.

Nutrition Facts : Calories 566.5 calories, CarbohydrateContent 13.3 g, CholesterolContent 374.4 mg, FatContent 42.7 g, FiberContent 1 g, ProteinContent 32 g, SaturatedFatContent 22 g, SodiumContent 1415.3 mg, SugarContent 4.8 g

SLOW-COOKER SHRIMP & CRAB BISQUE - YES TO YOLKS

Slow-Cooker Shrimp & Crab Bisque - Yes to Yolks image

Provided by Molly

Yield 8

Number Of Ingredients 27

Ingredients

1 tablespoon olive oil
2 tablespoons butter
3 leeks, washed well and sliced
4 garlic cloves, minced
Pinch of red pepper flakes
2 tablespoons tomato paste
4 cups seafood or fish stock
2 cups water
1 (15-oz) can diced tomatoes
1 teaspoon Old Bay seasoning
1 tablespoon sugar
1 cup dry sherry (or brandy, cognac, dry white wine)
2 teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup all-purpose flour
1 cup half-and-half or heavy cream
1 lb peeled/deveined shrimp
1 cup fresh jumbo lump crab
2 tablespoons fresh parsley, chopped
Toasted bread or croutons, for serving
Juice of ½ a lemon
2 tablespoons of mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
1 tablespoon fresh parsley, chopped
1 cup fresh jumbo lump crab
Salt and pepper, to taste

Steps:

For the Bisque:
For the Crab Topping:
To Serve:
**NOTE:

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