She-Crab Soup

  • Servings: 6

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  • 2 hard-cooked eggs, optional
  • 3 tablespoons butter
  • 1 scallion including green top, minced
  • 1 rib celery, minced
  • 2 tablespoons flour
  • 2 cups Fish Stock, or bottled clam juice
  • 2 cups milk
  • 2 cups heavy cream
  • 1 1/2 pounds lump crabmeat, picked free of shell
  • 1/4 cup dry sherry
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 teaspoon paprika
  • 6 thin slices lemon

How to make this recipe

  1. If using the eggs, separate the yolks from the whites and save the whites for another use. Press the yolks through a sieve and reserve.

  2. In a large pot, melt the butter over moderately low heat. Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook, stirring, for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer, stirring.

  3. Add the sieved egg yolks, if using, the crabmeat, sherry, salt and pepper and bring almost to a simmer. Ladle into bowls and top each serving with a pinch of paprika and a lemon slice.

Suggested Pairing

This creamy soup is perfectly contrasted with the dry, slightly nutty taste of a Fino or Manzanilla sherry from Spain. An alternative is a rich Chardonnay, such as a Meursault from France's Burgundy region.

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