Fructose Free She-Crab Soup
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Learn more →Ingredients
4 servings
- 4 tbsp unsalted butter
- ½ cup yellow onion, finely diced
- 2 stalks celery, finely diced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 ½ cups heavy cream
- 1 cup seafood stock juice or clam juice
- 1 lb lump blue crab meat, picked over for shells
- 2 oz crab roe (or hard-cooked egg yolk, finely crumbled, if roe is unavailable)
- 3 tbsp dry sherry, plus more for serving
Ingredient noteSweet, rice, and fortified wines carry residual sugar including fructose that a low fructose diet limits (the alcohol itself is not the issue); the small splash used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
- 1 tsp worcestershire sauce
- ¼ tsp ground mace
- ¼ tsp cayenne pepper
- 1 tsp salt, or to taste
- ¼ tsp white pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- dry sherry, for serving (optional)Ingredient note
Sweet, rice, and fortified wines carry residual sugar including fructose that a low fructose diet limits (the alcohol itself is not the issue); the small splash used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
Instructions
- 1
Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes, until the mixture smells faintly nutty and no raw-flour patches remain.
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