Name: Charleston She Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 1 pound fresh lump crab meat; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 medium onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, peeled and finely chopped; 4 cups seafood or chicken stock; 1 cup heavy cream; 1/4 cup dry sherry; 1 teaspoon Old Bay seasoning; Salt and pepper to taste; Chopped fresh parsley for garnish

Instructions

Melt the butter in a large pot over medium heat. Add the chopped onion, celery, and carrot, and sauté for about 5 minutes until the vegetables are softened.
Sprinkle the flour over the vegetables and butter, stirring constantly to create a roux. Cook the roux for 2-3 minutes until it turns a light golden brown and develops a nutty aroma.
Slowly pour in the seafood or chicken stock, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for about 10 minutes until the soup base thickens slightly.
Add the lump crab meat to the pot, reserving a small amount for garnish if desired. Stir in the heavy cream, dry sherry, and Old Bay seasoning. Season the soup with salt and pepper to taste.
Let the soup simmer gently for another 10-15 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking. Adjust the seasoning if needed.
Once the soup is heated through and the crab meat is cooked, ladle the Charleston She Crab Soup into bowls, garnish with a sprinkle of fresh parsley, and top with reserved lump crab meat if desired.
Serve the soup hot alongside crusty bread or oyster crackers.

Ingredients

Instructions

Nutrition Facts

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