She Crab Soup
A delightful, creamy seafood dish featuring fresh crab meat and aromatic vegetables, perfect for special dinners or casual gatherings.
Ingredients
For the Soup Base
- 1 lb crab meat (preferably lump crab) Use fresh for best flavor.
- 4 cups seafood stock Homemade preferred for stronger flavor.
- 1 cup heavy cream Can substitute with coconut milk for a different flavor.
- 1/2 cup butter For sautéing the vegetables.
Vegetables
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 1/2 cup chopped bell pepper
- 3 cloves garlic, minced
Thickening and Seasoning
- 1/4 cup all-purpose flour Can substitute with cornstarch for gluten-free version.
- 1 teaspoon Old Bay seasoning Adjust to taste.
- Salt and pepper To taste.
For Garnish
- 1/4 cup chopped parsley For serving.
Instructions
Preparation
- Begin by gathering all your ingredients, ensuring you have everything handy.
- Melt the butter in a large pot over medium heat.
- Add the chopped onion, sliced celery, and bell pepper to the pot. Sauté for about five minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle the all-purpose flour over the vegetables, stirring continuously for two minutes.
Cooking
- Gradually whisk in the seafood stock and bring to a gentle simmer.
- Stir in the heavy cream and fresh crab meat, then season with Old Bay seasoning, salt, and pepper.
- Allow the soup to simmer for an additional 10-15 minutes.
Serving
- Ladle the soup into bowls and garnish with chopped parsley.
- Serve with warm, crusty bread to enjoy.
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Notes
For best flavor, use fresh ingredients. You can store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months.