Charleston, She Crab Soup Recipe

Name: Hank's Seafood Restaurants Charleston, She Crab Soup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 tbs butter; 1 cup onion, finely chopped; 1 cup celery, finely chopped; 1 cup carrot, finely chopped; 2 tbs garlic, minced; 1 cup flour; 4 cups chicken broth; 2 cups heavy cream; 1 lb lump crab meat; 2 tbs crab roe; 1 cup aged sherry; to taste salt; to taste black pepper; 1 tsp paprika; 2 tbs parsley, chopped (for garnish)

Inspired by Hank's Seafood Restaurant

Time45m

Serves6

Lump Crab, Roe, Aged Sherry

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Ingredients

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Soup Ingredients

4 tbs Butter

1 cup Onion, finely chopped

1 cup celery, finely chopped

1 cup carrot, finely chopped

2 tbs Garlic, minced

1 cup flour

4 cups Chicken broth

2 cups Heavy cream

1 lb lump crab meat

2 tbs crab roe

1 cup aged sherry

to taste Celtic sea salt

to taste black pepper

1 tsp Watkins paprika

2 tbs parsley, chopped (for garnish)

Method

Soup Preparation

Sauté the Vegetables

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté until the vegetables are tender, about 5-7 minutes.

Add Garlic and Flour

Stir in the minced garlic and cook for another minute. Sprinkle the flour over the vegetables and stir to combine, cooking for an additional 2-3 minutes.

Add Broth and Cream

Gradually add the chicken broth, stirring constantly to avoid lumps. Once well combined, add the heavy cream and bring the mixture to a gentle simmer.

Add Crab and Seasonings

Fold in the lump crab meat and crab roe. Stir in the aged sherry, salt, pepper, and paprika. Allow the soup to simmer for about 10-15 minutes to allow the flavors to meld.

Serve

Ladle the soup into bowls and garnish with chopped parsley before serving.