She Crab Soup
She Crab Soup is an impressive dinner. Made with 3 tbsp. margarine, 1 green onion, minced, 1 stalk celery, chopped, 2 tbsp. all-purpose flour and 2 c. fish stock, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
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 to 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.
Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
π· Perfect Pairings
Complete your meal with these
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