She Crab Soup
A delightful creamy soup that highlights the sweetness of fresh crab meat, embodying the essence of coastal cuisine from South Carolina.
Ingredients
Main Ingredients
- 1 lb sweet crab meat Use lump or backfin crab meat for the best flavor.
- 4 cups seafood stock
- 1 cup heavy cream Consider low-fat options for a healthier version.
- 1/2 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 tsp Worcestershire sauce
- to taste Salt and pepper
- for garnish Chopped parsley Adds color and freshness.
Instructions
Preparation
- Begin by placing a large pot over medium heat, adding the butter. Allow it to melt thoroughly.
- Add in the chopped onion, celery, green bell pepper, and minced garlic. Sauté these vegetables until they become tender and fragrant, about 3 to 5 minutes.
- Sprinkle the flour over the sautéed vegetables. Stir continuously for about one minute.
- Gradually pour in the seafood stock while continuing to stir. Keep stirring until the mixture begins to thicken, about 5 minutes.
- Gently stir in the heavy cream and sweet crab meat. Add Worcestershire sauce, then season with salt and pepper to taste. Let everything simmer together on low heat for about 15 minutes.
- After simmering, remove the soup from heat. Serve it hot, garnishing each bowl with freshly chopped parsley.
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Notes
Serve in warmed bowls and consider pairing with crusty bread or a light salad. Can be made a day in advance for enhanced flavors.