If I missed an entry(ies) on SHE CRAB SOUP, please forgive me. BECAUSE, here comes a copy (I guess without the photos ... haven't figured out how to do that yet) that I send back to my friends in Texas and Arkansas: Chuck’s Choice Semi-Homemade Carolina She Crab Soup
Courtesy of "ctrueder"
Okay, OKAY! . . . I have a hankering for She Crab soup, and I have neither the time, nor the ingredients, to make it from “scratch”. And likely, YOU do not have the ingredients as well (like where you gonna get the crab roe?).
SOOooo, here’s my solution for preparing a quick and easy, delicious bowl of the classic “She Crab Soup”: Ingredients (for two diners): 1 (15-ounce) can of Gordon’s Chesapeake Classics® Condensed Carolina SHE CRAB soup
1 pint-carton of Half & Half
Bottle of medium-dry Sherry (I like Fairbanks® California Sherry) … we will use about 2 ounces of the sherry for the soup
2 freshly-cut wedges of “Meyer” lemon (each wedge about 1/8 of a fruit) ... use “regular, “Sunkist” lemon in a pinch Equipment: 2 china soup bowls (pre-heated in a 170° F. oven)
2 “shot” glasses, or similar small, glass servers
2 appropriate-style soup spoons (no sterling or “silver-plate”, please… use stainless or ceramic)
In a non-reactive saucepan heat the Gordon’s soup until barely simmering . . . BARELY simmering.
Add the pint of Half & Half to the soup and return the mixture to a bare simmer, stirring gently but constantly. DO NOT BOIL!
Pour 1 ounce of the Sherry into each “shot” glass.
Ladle soup into pre-heated
Serve immediately with a “shot” glass of sherry and a wedge of lemon for each diner.
Diners should be encouraged to splash the Sherry on their soup … to taste! A light “squeeze” of the Meyer lemon is optional, but recommended! Chuck’s Notes:
This soup makes a wonderful accompaniment to Chesapeake Crab Cakes, to Crab Imperial, or to other delicate shellfish dishes.
Be sure to accompany with a “Spring Greens” salad (NO lettuces, please) lightly sprinkled with grated, aged-Asiago cheese.