@eatrepeatenjoy: 🦀 She-Crab Soup Ingredients: • 4 tbsp butter • 1 small onion, finely diced • 1 stalk celery, finely diced • 2 tbsp all-purpose flour • 3 cups seafood stock (or chicken stock) • 1 cup heavy cream • 1 cup whole milk • 1 lb lump crabmeat (reserve a little for garnish) • 2 tbsp dry sherry (optional but traditional) • ½ tsp Old Bay seasoning • ½ tsp paprika • Salt & white pepper, to taste • 2 tbsp crab roe (optional, gives authentic flavor) • Fresh chives or parsley, chopped (for garnish) Instructions: 1. Sauté aromatics: In a large pot, melt butter over medium heat. Add onion and celery; cook until soft and translucent (about 5 minutes). 2. Make the roux: Sprinkle in flour and stir constantly for 1–2 minutes to create a smooth paste (this thickens the soup). 3. Add liquid: Slowly whisk in seafood stock until smooth. Bring to a gentle simmer. 4. Add dairy: Stir in cream and milk. Let it heat through without boiling. 5. Season: Add Old Bay, paprika, salt, and pepper. Stir well. 6. Add crab: Fold in the crabmeat and crab roe (if using). Simmer gently for 5–7 minutes—don’t stir too roughly or you’ll break up the crab. 7. Finish: Stir in sherry, then taste and adjust seasoning. 8. Serve: Ladle into bowls, top with extra crabmeat, and garnish with chives or parsley.

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Saturday 01 November 2025 01:50:09 GMT