She-Crab Soup
Ingredients
- 1/4 C. butter
- 1 C. finely chopped onion
- 1/2 C. finely chopped celery
- 1 shallot, finely chopped
- 1/4 C. all-purpose flour
- 3/4 tsp. paprika
- 4 C. milk
- 2 C. half-and-half or light cream
- 1 tsp. salt
- 1 tsp. grated lemon peel
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. freshly ground black pepper
- Pinch ground red pepper (or more to taste)
- 1 lb. fresh lump or jumbo crabmeat, flaked and picked over
- 1/4 C. dry sherry
- 2 tsp. chopped fresh flat-leaf parsley
Directions
Melt butter over medium heat in Dutch oven. Add onion, celery and shallot; cook 5 minutes, until softened. Add flour and paprika; cook 1 minute. Gradually stir in milk and half-and-half until smooth. Add salt, lemon peel, Worcestershire and peppers. Bring to a simmer. Reduce heat to low, cover and simmer 20 minutes. Stir in crabmeat and sherry. Cover and simmer 20 minutes more to blend flavors (do not boil). Sprinkle with parsley.
Yield: 4 servings
