She crab soup

Name: She crab soup
Cuisine: European, American
Ingredients: 4 tablespoons unsalted butter; 1 yellow or white onion, chopped; 2 celery stalks, finely chopped; 3 cloves garlic, minced; 1/2 teaspoon kosher salt, plus more; 3 tablespoons all-purpose flour; 1/2 cup sherry; 3 cups seafood stock or clam juice; 1 1/2 teaspoons smoked paprika, plus more for serving; 1 teaspoon Old Bay seasoning; 2 small bay leaves; 2 cups heavy cream; 1/2 teaspoon hot sauce, such as Tabasco, plus more for serving; 1 pound lump crabmeat, picked over, divided; 2 tablespoons fresh lemon juice; 1/4 cup finely chopped chives

5 steps

Sutherlandbelle.com

Updated at: Tue, 16 Jul 2024 05:28:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories687.6 kcal (34%)

Total Fat55.2 g (79%)

Carbs15.2 g (6%)

Sugars7.8 g (9%)

Protein25.8 g (52%)

Sodium1348.6 mg (67%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 tablespoonsunsalted butter

½ teaspoonkosher salt

plus more

3 tablespoonsall-purpose flour

½ cupsherry

3 cupsseafood stock

or clam juice

1 ½ teaspoonssmoked paprika

plus more for serving

1 teaspoonold bay seasoning

2bay leaves

small

2 cupsheavy cream

½ teaspoonhot sauce

such as Tabasco, plus more for serving

1 poundcrabmeat

lump, picked over, divided

2 tablespoonsfresh lemon juice

¼ cupchives

finely chopped

Instructions

Step 1

Place heavy cream and hot sauce in a large measuring cup or medium bowl and let sit at room temperature while you prepare the remaining ingredients.

Step 2

In a large pot over medium heat, melt butter. Add onion, celery, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes.

Step 3

Stir in flour to coat vegetables, then whisk in sherry until a thick paste forms. Whisk in stock, paprika, Old Bay seasoning, and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened about 10 minutes.

Step 4

Add cream and half of the crabmeat and simmer, stirring occasionally, until slightly thickened, about 10 minutes longer. Stir in lemon juice. Taste and season with salt.

Step 5

Remove bay leaves. Divide soup among bowls. Top with remaining crabmeat; sprinkle with chives and additional hot sauce.

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