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.
With the appropriate recipe and basic cooking skills, you can prepare this delicious soup at home.
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: Virginia she crab soup
Melt the butter in a large saucepan over medium heat. Once melted, add in the flour and whisk until smooth. Cook for 2-3 minutes until the mixture becomes a light brown color.
Slowly pour in the whole milk, whisking constantly to prevent lumps from forming. Continue whisking until the mixture becomes thick and bubbly.
Add in the heavy cream, Worcestershire sauce, and Old Bay seasoning, stirring to combine.
Gently fold in the crab meat and roe, being careful not to break up the meat. Allow the soup to simmer for 10-15 minutes until the crab meat is heated through and the flavors have melded together.
Add in the dry sherry and stir to combine. Taste the soup and add salt and pepper as needed.
To serve, ladle the soup into bowls and garnish with a sprinkle of paprika and a few pieces of crab meat.
Can I use canned crab meat instead of fresh?
While it is possible to use canned crab meat, the flavor, and texture won’t be the same as using 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?
Yes, you can make the soup in advance and store it in the refrigerator for up to 2 days. When ready to serve, reheat the soup over low heat, stirring 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.
