My family comes from Maryland, and we know how to cook blue crabs in every form: boiled in Old Bay, broiled or fried as crab cakes and baked as crab imperial. But creating a delicious she-crab soup recipe is an artform that few of us have mastered – except my mother!
I’ve had a lot of she-crab soups in restaurants here, there and everywhere, but my mom’s is better than all of them and that’s no exaggeration!Here’s her she-crab soup recipe in her own words and creative punctuation (I did correct her spelling!). This recipe makes a lot!
Note: Be sure not to scrimp on the type or amount of the crab or the sherry.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1/2 pound butter (2 sticks)
- 1/3 cup flour
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon mace
- 1/4 teaspoon nutmeg
- 24 ounces (3 cups) half and half
- 24 ounces (3 cups) milk
- 1 pound backfin crabmeat
- sherry
Here's how to make it:
- Melt butter, whisking in the flour to make a roux. When the roux is smooth, immediately start adding the milk, half and half then the seasoning. Heat. Add crabmeat and stir constantly to make it creamy.
- Add sherry according to taste. (YUM .. YUM ..)
(Old Eastern Shore recipe from the early settlers.)
P.S. This recipe I plan ahead. I have all my dry seasoning measured in a small cup. The milks are poured into measuring cups. You Go Girl!!!! Sooooo good!
Love and kisses, Mom
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