She Crab Soup

This is a delicious bisque-like soup native to the Chesapeake Bay area. It makes an elegant meal with mixed green salad and french bread!

12 Female Crabs, all the meat picked plus
Orange Roe
8 tablespoons butter
1 small onion finely diced
2 tablespoons minced shallots
3 tablespoons flour
12 cups fish stock (a flavorful vegetable or chicken stock may be substituted for the fish stock if necessary)
2 cups heavy cream
1 teaspoon salt
½ teaspoon freshly ground pepper
2 teaspoon Worcestershire Sauce
1 dash Tabasco Sauce (optional)
½ cup dry sherry
1 lemon freshly squeezed

Purchase one dozen female crabs already steamed or buy them live and steam them yourself. Pick the crabs for all their meat and reserve the orange roe. In a sauté pan, melt 4 tablespoons butter and sauté the onion and shallots until just tender.

Whisk in the flour and cook over medium heat for 2 minutes while stirring, taking care not to brown the flour mixture. Slowly whisk in the heavy cream and stock. Add in the salt, pepper, Worcestershire Sauce and Tabasco (if using). Cook on medium until the soup thickens, about 15 – 20 minutes, stirring frequently.

While you are thickening the soup, melt 4 tablespoons of butter in a sauté pan and toss the crabmeat and roe until heated through, 3-4 minutes. Once the soup has thickened add the crabmeat mixture and stir. Add the sherry and lemon juice and simmer for several minutes until heated through.


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