SOUTH CAROLINA SHE-CRAB SOUP RECIPE | TYLER FLORENCE ...
Provided by Tyler Florence
Total Time 1 hours 35 minutes
Prep Time 40 minutes
Cook Time 55 minutes
Yield 4 servings
Number Of Ingredients 26
Steps:
- Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through.
- To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread.
- Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock.
SHE CRAB SOUP RECIPE | FOOD NETWORK
Provided by Food Network
Number Of Ingredients 15
Steps:
- In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.
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SOUTH CAROLINA SHE-CRAB SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 35 minutes
Reviews 4.9
Total Time 1 hours 35 minutes
- Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock.
See details
SOUTH CAROLINA SHE-CRAB SOUP RECIPE | TYLER FLORENCE ...
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 35 minutes
Reviews 4.9
Total Time 1 hours 35 minutes
- Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock.
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THIS RECIPE is a true recipe to how Cream of Crab soup is to be. It matches most restaurants and the creaminess is divine. I made some additions (finely chopped celery and carrot and a little cayenne pepper), one switch (I use LOW SODIUM Old Bay), and sherry …
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this was really good. i think i like the salmon chowder (replace salmon w/ a lighter fish and crab) by KENULIA a little bit better than this recipe. if i could combine the two, that would be perfect. the crab and cream from this recipe and the seasonings, celery, and red potatoes from the other. this was great. thanks for the recipe.
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AWARD WINNING MARYLAND CREAM OF CRAB SOUP RECIPE - (3.8/5)
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Whisk the paste into the soup to prevent lumps and whisk until the soup has thickened. If lumps do form continue whisking until they have been whisked out. Add another 1/3 of the crab meat, stirring gently to preserve the lumps of the lump crab meat, just until crab is heated through. Soup should be fairly thick.
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