She-Crab Soup with Cayenne
She-Crab Soup is a favorite of many crab lovers. Here is a traditional recipe with a kick of cayenne and white pepper to give some extra spice.
Ingredients -
14 LIVE She-Crabs
4 quarts of water
2 cups of milk
2 cups of heavy cream
4 tablespoons of dry sherry
1 tablespoon of fresh parsley
3 tablespoons minced onions
2 teaspoons lemon juice
1/2 teaspoon ground mace
1/2 teaspoon white pepper
1 tablespoon of flour
2 tablespoons salt
1.5 teaspoon salt
1/4 teaspoon cayenne
4 tablespoons butter
In a large pot, boil the water with two tablespoons of salt and the cayenne. Reduce to low heat. Cover and simmer for 10-12 minutes. Remove the crabs and set them on paper towels to drain. Clean the crabs and remove the crabmeat. Set the meat and the boiled water (roe) aside.
In a separate large heavy pot, melt the butter over medium heat. When form starts to subside, add flour and continue mixing well with a wire wisk. Add the milk and cream and cook until the mixture begins to boil, over high heat. When the mixture thickens and is smooth, stir in the boiled water, the crabmeat, onions, mace, lemon juice, white pepper, and remaining salt.
Reduce the heat to low and remove the cover so that it is partially covering the pot. Simmer for 20 minutes. Blend in the Sherry and serve in soup bowels, garnished with the parsley on top.
This recipe makes about 4 servings.
Tags: crab, she-crab soup