She Crab Soup
1/2 cup butter
3 cups milk
4 cups heavy cream
1 pound crabmeat, picked free of all shell and cartilage
2 tablespoons dry or sweet sherry
2 teaspoons salt, optional
1/8 teaspoon cayenne, or to taste
2 cups crab roe, if available, or 6 hard-boiled eggs, optional
Optional garnish: finely chopped parsley
Using heavy saucepan, melt butter over low heat. When butter is melted, slowly
stir in milk; mix well. Leave milk on low burner; cook 15 minutes. Stir milk
occasionally to keep from burning on bottom; do not bring to near boil. Pour
cream into wide frying pan. Cook briskly until cream is thick, about 10 minutes.
Pour cream into butter-and-milk mixture; stir well. Add crabmeat; pour soup into
top of double boiler; set over simmering water. Cook about 30 minutes, letting
flavor develop. Season soup with sherry, salt (if desired) and generous (if
desired) sprinkle of cayenne. Add crab roe; check seasoning. If crab roe is not
available, use hard-boiled eggs, crumbling half of egg in each bowl before
ladling in soup. Garnish with parsley, serve hot.
Makes 12 servings.
Carbs 5 g.
December 2nd, 2005 at 2:41 pm
This sounds yummy. I will probably substitute 7 cups fat free half and half for
the milk & heavy
cream to decrease fat and calories. This will up the carbs slightly…but not
much.
Tiff
She Crab Soup
1/2 cup butter
3 cups milk
4 cups heavy cream
1 pound crabmeat, picked free of all shell and cartilage
2 tablespoons dry or sweet sherry
2 teaspoons salt, optional
1/8 teaspoon cayenne, or to taste
2 cups crab roe, if available, or 6 hard-boiled eggs, optional
Optional garnish: finely chopped parsley
Using heavy saucepan, melt butter over low heat. When butter is melted, slowly
stir in milk; mix
well. Leave milk on low burner; cook 15 minutes. Stir milk occasionally to keep
from burning on
bottom; do not bring to near boil. Pour cream into wide frying pan. Cook briskly
until cream is
thick, about 10 minutes. Pour cream into butter-and-milk mixture; stir well. Add
crabmeat; pour
soup
into top of double boiler; set over simmering water. Cook about 30 minutes,
letting flavor
develop.
Season soup with sherry, salt (if desired) and generous (if desired) sprinkle of
cayenne. Add crab
roe; check seasoning. If crab roe is not available, use hard-boiled eggs,
crumbling half of egg in
each bowl before ladling in soup. Garnish with parsley, serve hot.
Makes 12 servings.
Carbs 5 g.
December 3rd, 2005 at 8:50 am
Its really good, you can also use soy milk it turns our great.
AJ
This sounds yummy. I will probably substitute 7 cups fat free half and half for
the milk & heavy
cream to decrease fat and calories. This will up the carbs slightly…but not
much.
Tiff