Categories: crab, creole, seafood, soup
Ingredients
- 4 quarts water
- 2 tablespoons plus 1 1/2 teaspoons salt, divided
- 12 live blue she crabs, each about 4 inches wide
- 4 tablespoons butter
- 1 tablespoon flour
- 2 cups milk
- 2 cups heavy cream
- 2 teaspoons finely grated onion
- 1 teaspoon finely grated fresh lemon peel
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground white pepper
- 3 tablespoons dry sherry
- 1 tablespoon finely chopped fresh parsley
Directions
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Bring 4 quarts water and 2 tablespoons of salt to a boil in a large (about 8-quart size) kettle. Drop in the crabs and return the water to a boil. Cook for 15 minutes.
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Drain the crabs; clean and shell. Set meat and roe aside.
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In a heavy 3 to 4-quart saucepan, melt the butter over medium heat. When the foam begins to subside, add the flour and stir until smooth and bubbly. Stirring the mixture constantly with a wire whisk, pour in the milk and cream slowly and cook over high heat until the sauce comes to a boil and is smooth and slightly thickened.
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Stir in the crabmeat and roe, along with remaining 1 1/2 teaspoons salt, grated onion and lemon peel, nutmeg, and white pepper.
- Reduce heat to low and simmer partially covered for 20 minutes.
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Stir in the sherry, taste for seasoning, and pour the soup into a heated serving dish or individual soup bowls.
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Sprinkle the top with parsley and serve immediately. Hope you enjoy this old Southern dish.