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She Crab Soup Recipe She Crab Soup Recipe
Capture the Flavors and Culinary Traditions of the Chesapeake Bay
This delectable She Crab Soup is made from the sweet, delicate meat of the she crab. A bit of roe adds richness and flavor. Its elegant bisque-like creaminess will delight your senses.
12Female Crabs, all the meat picked plus
 Orange Roe
8tablespoons butter
1small onion finely diced
2tablespoons minced shallots
3tablespoons flour
12cups fish stock (a flavorful vegetable or chicken stock may be substituted for the fish stock if necessary)
1cups heavy cream
1teaspoon salt
½teaspoon freshly ground pepper
2teaspoon Worcestershire Sauce
1dash Tabasco Sauce (optional)
½cup dry sherry
1 lemon freshly squeezed
Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.

Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 - 20 minutes, stirring frequently.

While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.

Serve with a light salad of mixed greens and French bread.

You can send a gift of She Crab Soup to a loved one too far away to get Blue Crabs with our popular Chesapeake Bay Tradition Gift Basket

Best of the Bay Recipes... Capture the Flavors and Culinary Traditions of the Chesapeake Bay
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