A cross between a chowder and a bisque, this rich soup includes the crab roe, or eggs, found in female or "sook" crabs in the late spring and early summer.
Ingredients
- 10 boiled she-crabs
- 3 scallions, finely chopped
- 3 ribs of celery, finely chopped
- 2 tbsp. butter
- 1 tbsp. flour
- Pinch mace
- Salt and pepper
- 3 cups hot milk
- 1 cup cream
- Worcestershire sauce
- Sherry
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Instructions
instruction 0
Pick the meat and roe from she-crabs. Set aside in separate bowls.
instruction 1
Cook scallions and celery in butter for 10 minutes. Add flour, mace, and salt and pepper. Stir and cook for 5 minutes.
instruction 2
Add crabmeat, milk, cream, and a splash of worcestershire sauce; cook over very low heat for 45 minutes. Taste and correct seasonings.
instruction 3
Crumble the roe in the bottom of each bowl, then ladle in the hot soup. Garnish with a spoonful of sherry.
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