Name: Classic She Crab Soup
Yield: 6
Ingredients: Margarine - 3 tablespoons; Green onion, minced - 1; Celery, chopped - 1 stalk; All-purpose flour - 2 tablespoons; Fish stock - 2 cups; Milk - 2 cups; Heavy whipping cream - 2 cups; Crabmeat, flaked - 1 ½ pounds; Sherry - ¼ cup; Salt - 1 ½ teaspoons; Ground black pepper - ¼ teaspoon; Hard-cooked eggs (Optional) - 2 cups; Paprika - ½ teaspoon; Lemon (Optional) - 6 slices

Recipe information

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Servings per container:

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Ingredients for - Classic She Crab Soup

1. Margarine - 3 tablespoons

2. Green onion, minced - 1

3. Celery, chopped - 1 stalk

4. All-purpose flour - 2 tablespoons

5. Fish stock - 2 cups

6. Milk - 2 cups

7. Heavy whipping cream - 2 cups

8. Crabmeat, flaked - 1 ½ pounds

9. Sherry - ¼ cup

10. Salt - 1 ½ teaspoons

11. Ground black pepper - ¼ teaspoon

12. Hard-cooked eggs (Optional) - 2 cups

13. Paprika - ½ teaspoon

14. Lemon (Optional) - 6 slices

How to cook deliciously - Classic She Crab Soup

1. Stage

Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.

2. Stage

Press the yolks of hard-boiled eggs through a sieve and set aside.

3. Stage

In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.

4. Stage

Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

5. Stage

Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.