Mario Batali's She-Crab Soup
This rich and creamy soup punctuated with dry sherry is similar to bisque except for those sweet chunks of lump crab meat. It’s a staple of natives of South Carolina’s coast and one example of celebrated Chef Mario Batali’s new cookbook, The Big American Cookbook, featuring 250 recipes from all corners of the country. Stay with the Southern theme and start off with this Bourbon cocktail recipe.
- 4 tbl unsalted butter
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 tsp Kosher salt
- 1⁄2 tsp black pepper, freshly ground
- 1⁄4 cup all-purpose flour
- 1 cup brown chicken stock
- 2 tbl Worcestershire sauce
- 3 cup milk
- 2 cup picked crab meat, any mix of lump, jumbo lump, or back fin
- 3 tbl dry sherry
- 2 tbl crab roe
- paprika for garnish
In a large saucepan over medium heat, melt the butter. Add the onion and celery and sauté until softened, about 5 minutes. Season with the salt and pepper.
Add the flour, whisk to create a roux, and cook for 4 minutes (the roux should not brown).
Add the stock and Worcestershire and whisk, then add the milk and continue to whisk. Reduce the heat to low, add 1½ cups of the crab meat, and simmer for 20 minutes.
Stir in the sherry and simmer for 5 minutes longer. Serve in wide, shallow bowls. Garnish with the remaining crab meat, roe or egg yolk, and dust with paprika.