Light & Flavorful She-Crab Soup
A lighter, healthier take on classic She-Crab Soup creamy, flavorful, and elegant enough for any occasion. Perfect for a comforting yet refined meal.
Equipment
- 1 Large pot
- 1 Whisk
- 1 Ladle
- 1 Cutting board
- 1 chef’s knife
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 celery stalk minced
- 1 garlic clove minced
- 1 teaspoon Old Bay seasoning
- 2 tablespoons flour
- 3 cups seafood stock
- 1 cup milk or light cream
- 1 cup lump crab meat
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat butter and olive oil in a pot over medium heat.
- Add onion, celery, and garlic; sauté until soft.
- Stir in Old Bay and flour to form a light roux.
- Slowly whisk in seafood stock and bring to a gentle simmer.
- Add milk or cream and stir until smooth.
- Fold in crab meat and cook for 3-5 minutes.
- Add lemon juice, salt, and pepper.
- Serve warm and garnish with fresh parsley.
Notes
- For extra flavor, add a splash of sherry before serving.
- Use lump crab meat for the best texture.
- To keep it lighter, substitute half-and-half with milk.