The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Aunt Anna’s She Crab Soup

Advertisement

Ingredients

1 onion

½ stick unsalted butter (4 tablespoons)

1 pound of fresh lump crab meat, or more

2 quarts half and half

1 pint heavy cream

Worcestershire sauce

Salt and pepper

Mace (optional)

Nutmeg (optional)

Cornstarch (if needed to thicken)

½ cup crab roe

¼ cup sherry, plus more for serving

Directions

  1.  Sauté onion in butter in a stockpot over medium-low heat. Add crab, warmed half and half, and cream.
  2. Season with Worcestershire sauce, salt, pepper, and a dash of mace or nutmeg, if desired. Stir in a teaspoon or more cornstarch into milk and add if thickening is needed. Add roe and ¼ cup sherry.
  3. Serve hot with additional sherry to taste.
Print Recipe