Virginia she crab soup
Virginia she crab soup is a popular coastal Virginia seafood dish. Fresh blue crab flesh, roe, spices, and sherry make this creamy soup a treat.
You can prepare this delicious soup at home with the appropriate recipe and basic cooking skills.
We’ll give you a quick and easy Virginia she crab soup recipe. This recipe is perfect for dinner parties or a cozy winter feast. Let’s explore Virginia she crab soup!
Ingredients: Virginia she-crab soup
Before we dive into the recipe, let’s start with the ingredients. You’ll need:
- 1 lb of fresh blue crab meat (picked clean)
- 2 tbsp of crab roe
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 4 cups of whole milk
- 1 cup of heavy cream
- 2 tbsp of Worcestershire sauce
- 2 tbsp of Old Bay seasoning
- 1/4 cup of dry sherry
- Salt and pepper to taste
- Paprika and additional crab meat for garnish
Step-by-Step Instructions to Make
Step 1:
Melt the butter in a large saucepan over medium heat. Once the butter has melted, whisk in the flour until the mixture is smooth. Then cook for 2-3 minutes, till the mixture takes on a light brown color.
Step 2:
Then slowly pour in the whole milk and keep whisking continuously so that there are no lumps. Stop whisking when the mixture is thick and bubbly.
Then add the heavy cream, Worcestershire sauce and Old Bay seasoning and mix well.
Step 3:
Carefully add the crabmeat and eggs, but mix gently if the meats are likely to break up. Simmer the soup for 10-15 minutes, so that the crab meat is heated through and all the flavors meld together.
Step 4:
Then add dry sherry and mix. Taste the soup and add salt and pepper if needed.
To serve, ladle the soup into bowls and garnish with a little paprika and a few pieces of crab meat.
Can I use canned crab meat instead of fresh?
Although canned crab meat is possible, it will not have the same taste and texture as fresh crab meat. If fresh crab meat is not available, look for high-quality canned crab meat.
Can I use a substitute for crab roe?
While crab roe is an essential ingredient in she crab soup, it can be difficult to find. If you’re unable to find crab roe, you can substitute it with fish roe or omit it altogether.
Can I make the soup in advance?
You can make the soup in advance and store it in the fridge for up to 2 days. While serving, heat the soup over low heat and stir occasionally.
Tips for Making Perfect She Crab Soup:
- Be sure to pick the crab meat clean of any shells before adding it to the soup.
- Whisk constantly when adding the milk to prevent lumps from forming.
- Use high-quality ingredients, especially the crab meat and roe.
- Allow the soup to simmer for at least 10-15 minutes to allow the flavors to meld together.
- Taste the soup before serving and adjust the seasoning as needed.
Virginia she crab soup
Ingredients
- 1 lb of fresh blue crab meat picked clean
- 2 tbsp of crab roe
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 4 cups of whole milk
- 1 cup of heavy cream
- 2 tbsp of Worcestershire sauce
- 2 tbsp of Old Bay seasoning
- 1/4 cup of dry sherry
- Salt and pepper to taste
- Paprika and additional crab meat for garnish
Instructions
- Melt the butter in a large saucepan over medium heat. Once the butter has melted, whisk in the flour until the mixture is smooth. Then cook for 2-3 minutes, till the mixture takes on a light brown color.
- Then slowly pour in the whole milk and keep whisking continuously so that there are no lumps. Stop whisking when the mixture is thick and bubbly.
- Then add the heavy cream, Worcestershire sauce and Old Bay seasoning and mix well.
- Carefully add the crabmeat and eggs, but mix gently if the meats are likely to break up. Simmer the soup for 10-15 minutes, so that the crab meat is heated through and all the flavors meld together.
- Then add dry sherry and mix. Taste the soup and add salt and pepper if needed.
- To serve, ladle the soup into bowls and garnish with a little paprika and a few pieces of crab meat.
