south carolina she crab soup
south carolina she crab soup
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
Description
Copyright 2001 Television Food Network, G.P. All rights reserved.
Show: Food 911 (Tyler Florence's show)
Episode: Crab Soup in Greenville SC
Ingredients
| 2 | T | butter |
| 1 | onion (finely diced) | |
| 1 | bay leaf | |
| 2 | T | flour |
| 2 | c | milk |
| 1 | c | cream |
| 2 | t | paprika |
| 1 | lb | cooked atlantic blue crab meat (divided) |
| 1⁄2 | c | crab roe (divided) |
| 1⁄4 | c | sherry |
| 2 | T | chives (chopped) |
| french bread | ||
| salt and pepper (to taste) | ||
| 2 | c | white crab stock (see below) |
Notes
white crab stock:
2 quarts cold water
1 onion, peeled and halved
1 garlic bulb, halved
1 turnip, split
2 celery stalks, split
bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)
1/2 lemon, juice
1 teaspoon crab boil seasoning
1/2 teaspoon whole white peppercorns
1/2 cup white wine Sea salt, to taste
6 live Atlantic Blue crabs
Instructions
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.
