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She Crab is a southern favorite seafood soup/bisque that is thick, creamy and made with lump crab, dry sherry, and a bit of Mace spice. In this recipe, our Seafood Rub is blended with the seafood stock, and the Mace is added in the final cooking of the soup. The finished soup is topped with a scoop of lump crabmeat and then lightly sprinkled with Paprika. This is a truly delicious soup and a real gourmet treat- not to be missed!
Recipe Uses Our Spices:
MACE, Seafood Rub Blend, Garlic Granules, Paprika
1 lb lump crabmeat, divided
1 medium onion, diced
2 tsp Garlic Granules
4 Tblspns butter
4 Tblspns flour
2 cups seafood stock
1 cups milk
1 1/2 cups half and half or heavy cream
1/4 cup dry sherry (not cooking sherry), divided
2 tsp Seafood Rub Blend
1 tsp Worcestershire sauce
1/4 tsp lemon juice
Salt/Pepper to taste
1 tsp Mace
1/4 - 1/2 tsp hot sauce (optional)
1/4 tsp Paprika (garnish)
Melt the butter in a large soup pot. Add the onion and cook until soft. Add the Garlic Granules and stir to combine. Add the flour, make a roux, and then add the seafood stock. Turn the heat to low and add the milk, half and half (or heavy cream), Seafood Rub, 2 Tblspns of sherry, Worcestershire sauce, lemon juice, and hot sauce (optional). Stir on medium heat until thickened (about 10 -15 minutes). Add salt and pepper to taste. Stir in the crab, reserving about 1/3 cup of the crab. Simmer the soup until the heated through and then stir in the Mace. Remove the soup from the heat. Warm the reserved crab (1/3 cup) and mix it with the remaining 1 Tblspn of sherry. Serve the soup immediately with a scoop of the reserved crab/sherry in the middle of the bowl and sprinkled with a bit of the Paprika.
soup from the heat. Warm the reserved crab (1/3 cup) and mix it with the remaining 1 Tblspn of sherry. Serve the soup immediately with a scoop of the reserved crab/sherry in the middle of the bowl and sprinkled with a bit of the Paprika.