15 May, 2018
A Charleston, South Carolina, favorite, this classic Southern She-Crab Soup is creamy, rich, and bursting with decadent flavors that crab-lovers crave. Richly made from whipping cream, fish bouillon cubes, a generous helping of butter, and thickened with white flour, this soup impresses company in flavor, texture, and presentation. For a restaurant-level finishing touch, serve this soup in individual bowls with a splash of sherry spooned into each individual serving vessel. It is important to use high-quality sherry, since it’s flavor will not be cooked out of this dish. Garnish with chopped parsley and offer plenty of buttery, flakey crackers for dipping.
How to Make It
Melt butter in a Dutch oven over low heat; add onion and cook over medium heat, stirring constantly 5 minutes or until tender.
Whisk in flour until mixture is smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in salt and next 6 ingredients. Add roe, if desired, and sherry to taste. Garnish, if desired.