Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Charleston She Crab Soup
- add review
- #4753
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons butter
1 tablespoon all-purpose flour
1 quart milk
2 cups white crab meat with roe
5 drops onion juice
1/4 teaspoon black pepper
1/4 teaspoon ground mace
1/2 teaspoon salt
4 ounces heavy cream, whipped, optional
5 tablespoons dry sherry
1 lemon, grated rind of
directions
In top of double boiler, melt butter and blend with flour until smooth. While stirring constantly, add milk slowly. Then add the crab meat and roe plus onion juice, pepper, mace and salt. Cook over low heat for 20 minutes.
Serve in warm cups with 1 teaspoon sherry and a topping of whipped cream. Sprinkle with a little lemon rind.
added by
martimmy
nutrition data
263 calories, 17 grams fat, 9 grams carbohydrates, 15 grams protein per serving. This recipe is low in carbs.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
March 9, 2005
This is amazing- I live in Charlotte and there is an awesome local restaurant that makes She-crab soup, and this tastes almost exactly the same, it just needed onions & a tad more sherry. Thanks!