She-Crab Soup

 


She-Crab Soup

Ingredients

3 Tbsp. butter, divided

1 medium onion, chopped

2 tsp. all-purpose flour

1 qt. whole milk

1 lb. fresh lump crabmeat

1/4 lb. crab roe or hard-cooked egg yolk

1/8 tsp. white pepper

1/8 tsp. ground mace

2 cups half-and-half

1/2 cup sherry wine

1 tsp. table salt

Garnishes: paprika, fresh parsley

Directions

Cook onions:

Melt 1 1/2 tablespoons of the butter in a large saucepan or Dutch oven over low.

Add the onion, and sauté 3 to 4 minutes or until softened.

Add flour:

Add remaining butter; stir until melted. Add flour; stir and cook until onions are coated, about 1 minute.

Add remaining ingredients:

Stir in the milk until blended.

Stir in the crabmeat and roe (or yolk); add pepper and mace, and cook 20 minutes.

Stir in the half-and-half until heated through.

Remove from heat, and stir in the wine and salt.

Serve warm, garnished with a sprinkle of paprika, fresh parsley, and additional roe (or yolk) if desired.

 

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