Cream of Crab Soup

    Cream of Crab Soup

    (51)
    5saves
    1hr


    52 people made this

    About this recipe: Crab meat is simmered with spring onion, celery, fish stock, milk and whipping cream to create this indulgent soup. Serve with thick wodges of fresh bread. Perfect for lunch or dinner.

    Ingredients
    Serves: 6 

    • 50g margarine
    • 1 spring onion, finely chopped
    • 1 stick celery, chopped
    • 2 tablespoons plain flour
    • 500ml fish stock
    • 500ml milk
    • 500ml whipping cream
    • 675g crab meat, flaked
    • 4 tablespoons sherry
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • 275g hard-boiled eggs (optional)
    • 1/2 teaspoon paprika
    • 6 slices lemon (optional)

    Method
    Prep:15min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Press the yolks of hard-boiled eggs through a sieve and set aside.
    2. In a large pot, melt the butter over medium low heat. Add the spring onion and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
    3. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
    4. Add cooked egg yolks, crab meat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
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    Reviews & ratings
    Average global rating:
    (51)

    Reviews in English (51)

    by
    66

    In college I worked as a waitress in a cajun resturant. The chef served a secret recipie she crab soup that was to die for. I have been looking for a recipie comparable to it and I have finally found it!!!! This is sooooooooo good!!!!!  -  21 Jan 2001  (Review from Allrecipes US | Canada)

    by
    48

    My boyfriend and I first had she-crab soup on Hilton Head Island and loved it. This soup tasted exactly like it. It is so quick and easy to make, but don't tell him that. (I did not use the eggs.)  -  05 Feb 2001  (Review from Allrecipes US | Canada)

    by
    47

    Really, really good! Made as directed but had to sub clam juice for the fish stock..no problem there! Since real 'she-crab' soup is made with the roe from females which gives the soup a beautiful pale coral color I did add some cayenne to spice it up a bit and add a little color..yummy!  -  16 Oct 2005  (Review from Allrecipes US | Canada)

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