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| Charleston She-Crab |
| 20 servings |
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| Ingredients |
1/4 lb. Butter
1/4 C Crab Base
1/4 C Minced Celery
1/4 lb. Crab Roe (eggs)
2 C Flour
1 gal Whole Milk
2 qt. 1/2 & 1/2 Whipped Cream
1/4 C Honey
1 lb. Claw Meat
1 T Sp. Indian Mace |
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| Method |
| In a large pot, add butter and melt.
Finely minced the celery, approx. 1/2 a stalk and dry with a towel removing as much excess water as possible.
Add to the pot and cook for a few minutes.
Add the flour one cup at a time, whisking as you go.
Make sure all the flour has dissolved and turned into a roux.
Add the milk and the cream, whisking as you go, until you have reached a creamy texture.
While you wait until the sauce thickens, wash the crabmeat and pick for shells, and add to the soup.
Finely chop the crab roe and enter to the rest of the pot.
Add all remaining ingredients and whisk thoroughly.
Keep at medium heat, stirring occasionally.
Be careful not to burn. Enjoy! |
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