She Crab Soup

She crab soup

Although She crab soup is traditionally made with female crabs so they can use the row for the pink coloring. It’s difficult to get live crabs year-round so I use lump crab meat. To achieve the desired pink coloring in the soup I use lobster base. I hope you will try this creamy crab soup soon.
Adapted from a recipe by Kitchn.

INGREDIENTS
• 1 1/2 cups half-and-half
• 1 cup heavy cream
• 1/2 teaspoon hot sauce, such as Tabasco, plus more for serving
• 1 small yellow onion
• 2 stalks celery
• 4 cloves garlic
• Zest 1/2 medium lemon
• 8 ounces lump crabmeat
• 5 sprigs fresh parsley, stems removed and chopped for serving (optional)
• 1 teaspoon dried tarragon
• 4 tablespoons (1/2 stick) unsalted butter
• 1 tablespoons lobster base
• 1/2 lteaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground nutmeg
• 3 tablespoons all-purpose flour
• 1 (8-ounce) bottle clam juice, divided
• 2 tablespoons cream sherry, plus more for serving.

INSTRUCTIONS

1. Place 1 1/2 cups half-and-half, 1 cup heavy cream, and 1/2 teaspoon hot sauce in a large measuring cup or medium bowl and let sit at room temperature while you prepare the remaining ingredients.
2. Prepare the following, adding each a medium bowl as you complete it: Grate 1 small yellow onion on the large holes of a box grater (about 1/3 cup). Finely chop 2 celery stalks (about 1 cup). Mince 4 garlic cloves.
3. Prepare the following, keeping each separate as you complete it: Finely grate the zest of 1/2 medium lemon until you have 1/2 teaspoon zest. Gently pick through 1 pound lump crabmeat to remove any shells or cartilage. Reserve 4 ounces (about 1/2 cup) of the crab for serving. Pick the leaves from 5 fresh parsley sprigs and coarsely chop. Add dried Tarragon.
4. Melt 4 tablespoons unsalted butter and lobster base in a Dutch oven over medium-low heat. Add the onion mixture, 1/2 7teaspoon kosher salt, 1/4 teaspoon ground white pepper, and 1/4 teaspoon ground nutmeg. Cook until the onion is softened but not browned, about 5 minutes.
5. Add 3 tablespoons all-purpose flour and cook, stirring constantly, until the flour coats the vegetables, is cooked, but not browned, and starts to leave a film on the bottom of the pot, about 2 minutes. Add 1/4 cup clam juice, and cook, scraping any browned bits from the bottom of the pan, until the liquid evaporates, about 2 1/2 minutes.
6. Add the remaining 3/4 cup clam juice, milk mixture, and crab.k Bring to a simmer and cook, whisking often, until thickened, about 10 minutes. Remove the pot from the heat. Add the lemon zest, Tarragon and 2 tablespoons cream sherry and stir to combine. Taste and season with more kosher salt or white pepper as needed.
7. Divide the reserved 4 ounces crab meat between 4 bowls, then ladle the warm soup on top. Garnish with the parsley
8. Serve with more cream sherry or hot sauce if desired.

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