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Classic She Crab Soup
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Decadent crab bisque with creamy fish stock, sherry, and paprika.
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
  • 1.5 pounds crabmeat, flaked
  • 0.25 cup sherry
  • 1.5 teaspoons salt
  • 2 cups hard-cooked eggs
  • 0.5 teaspoon paprika
  • 6 slices lemon
Instructions:
  • In a 2 quart saucepan, gently nestle the eggs and pour enough water to cover them. Bring the water to a boil, then promptly remove the saucepan from heat, cover, and allow the eggs to sit for 10-12 minutes. Retrieve the eggs from the warm water and let them cool before using.
  • Sieve the yolks of hard-boiled eggs and set aside.
  • In a large pot, gently melt the butter over medium low heat. Add the green onions and celery. Cook, stirring occasionally, until the vegetables are soft, approximately 4 minutes.
  • Add the flour and cook it while stirring for 2 minutes. Stir in the stock, milk, and cream, then bring it to a simmer.
  • Combine cooked egg yolks, crabmeat, sherry, salt, and pepper in a pot and heat. Serve in bowls, then top each serving with a pinch of paprika and a lemon slice.

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