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George Washington's She-Crab Soup
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- #51192
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound crab meat with crab eggs
2 tablespoons butter
2 medium yellow onions, minced
1 tablespoon flour
1 quart hot milk
salt and pepper, to taste
1 pinch nutmeg
4 ounces dry sherry
8 ounces heavy cream
directions
Melt the butter in a large skillet and saute the onions until they are soft. Add the crab meat and crab eggs. Saute for a few seconds. Sprinkle the flour over the crab mixture and stir until the flour blends with the butter. Add the hot milk gradually, stirring constantly.
Simmer very slowly for 20 minutes. Season with salt, pepper and nutmeg. Add the sherry and cream. Heat to just below the boiling point.
NOTE: George Washington was served rich, creamy she crab soup during a visit to Charleston, South Carolina in 1791. What makes this soup so special is the addition of the richly flavored roe or eggs of the female crab.
added by
rkimgoodcook
nutrition data
380 calories, 24 grams fat, 13 grams carbohydrates, 22 grams protein per serving. This recipe is low in carbs.
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