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- Vickie's Va. Beach Creamy
She Crab Soup
- Let's be clear up front, I LOVE She crab soup and have a
bowl any time I can get it when we eat out. I've had this soup
all over the east coast and a few places in Texas and California.
In 2004, Gary and I went to Waterman's Restaurant in Virginia
Beach, where we had the most delightfully tasty she crab soup.
It is by far the best version I have ever had! Unfortunately
we're not able to get the recipe from the restaurant. So we're
trying to recreate it on our own. It's been under going some
tweaking, but we're getting pretty close. Here's our current
very tastey version.
- Updated March 12, 2006
Preparation Time: 40 minutes
- Makes 4 -6 servings
- 2 tablespoons butter
- 3 teaspoon all-purpose flour
- 1 quart milk (use whole milk)
- 1 teaspoon mace (sweet spice)
- 1/4 teaspoon white pepper
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 2 cups white crab meat
- 3 hard-boiled egg yokes *crumbled into small pieces about
the size of corn nibblets.
- - for serving -
- 6 tablespoons dry sherry per bowl
- 1 tablespoon chopped fresh parsley
- 1/2 cup whipping cream (whip before serving)
- 1 tablespoon paprika
- Fill the bottom of a double boiler halfway with water. Bring
to a low boil.
- Melt butter in top of double boiler, add flour and stir until
- Gradually add milk, stirring constantly until smooth.
- Add white pepper, salt, crumbled egg yokes, Worcestershire
sauce and mace.
- Mix well.
- Then add the crab meat and stir thoroughly.
- Cook over simmering water for 20 minutes. Stirring occasionally.
- To serve:
- Place 1 tablespoon of warmed sherry in each of 4 or 6 soup
bowls (depends on how many bowls of soup you want).
- Ladle soup into bowls
- Add 1 tablespoon of whipping cream on top
- Top with a dash of paprika, and sprinkle with chopped parsley.
- You can exchange the:
2 cups white crab meat with the 3 hard-boiled egg yokes, with:
2 cups white crab meat with roe (eggs)
- You can use 1 teaspoon of sugar in place of the mace. (but
it looses something in the flavor).
- You can use half and half to add thickness, instead of whole
milk; but reduce the flour by 1 teaspoon.