Xanthan Gum Free She-Crab Soup
Total time50 min
Prep time15 min
Cook time35 min
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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
- 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)
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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