Wednesday, December 24, 2014

Smithfield Inn She Crab Soup

  • 1 stick unsalted Butter 
  • 4 T. flour 
  • 4 cups Half and half 
  • 1 cup Milk 
  • 1 lb. Lump crab meat (she crab if you can get it) 
  • 1 1/2 tsp. Worcestershire 
  • Dash hot pepper sauce 
  • 1/4 tsp. mace or nutmeg 
  • 1 tsp salt 
  • ~2 oz. dry sherry 
  1. In a heavy saucepan, cook butter and flour over medium heat for about 5 minutes, don't burn it
  2. Add half and half and milk. Turn heat to low and cook until mixture simmers and thickens. 
  3. Add crabmeat, Worcestershire, hot pepper sauce, nutmeg, and salt. 
  4. Cook over low heat for 5 minutes more. Taste and adjust seasonings as needed.  
  5. To serve put about 1/4 oz. sherry into each soup bowl. Ladle soup on top and garnish with parsley.
  6. Serves 8. You can cut this recipe in half to make less. Do not boil when reheating.


Post a Comment