Classic She Crab Soup

Name: Classic She Crab Soup
Yield: 6
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 1/2 pounds crabmeat, flaked; 1/4 cup sherry; 1 1/2 teaspoons salt; 1/4 teaspoon ground black pepper; 2 cups hard-cooked eggs (Optional); 1/2 teaspoon paprika; 6 slices lemon (Optional)

👥 6 servings 👁️ 4 views

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

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 567

% Daily Value*

Total Fat 42.7g 55%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1415mg 62%

Total Carbohydrate 13.3g 5%

Dietary Fiber 1g 4%

Total Sugars 4.8g

Protein 32g 64%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.