She Crab Bisque

abbey keierleber

A combination of She Crab Soup and Crab bisque. A South Carolina Specialty.

ingredients

White Crab Stock

1 leek cut into 2 inch pieces
2 stalks celery cut into 2 inch pieces
1 onion quartered
4 sprigs parsley
4-6 sprigs thyme
1 turnip cut in half
1 whole head of garlic cut in half
1 tsp whole white peppercorns
juice from 1/2 a lemon
1 tbsp crab boil
8 cups water
1/2 cup white wine
sea salt
black pepper
6 live blue crabs

Soup Base

1 lb lump crabmeat
1 green bell pepper, chopped
2 stalks of celery, chopped
1 onion, chopped
1/2 cup carrots, chopped
1/2 cup vegetable oil
1/2 cup flour
salt
black pepper
1/2 tbsp paprika
3 bay leaves
1/2 cup sherry
1 1/2 cup heavy cream
1 cup milk
6 cups white crab stock (recipe above)
6 crabs from the white crab stock cut in half

directions

White Crab Stock

In a large pot over medium heat cook first 7 ingredients in 8 cups water until vegetables become tender. Add in white peppercorns, lemon juice, crab boil, white wine, salt and pepper. Let simmer 15 minutes. Add in the 6 crabs and let simmer another 15 minutes. Remove crabs and set aside for soup. Strain out large vegetable chunks and reserve the broth for the soup.

Soup Base

1
In a large dutch oven over medium high heat whisk together vegetable oil and flour. Stir mixture constantly with a wooden spoon to produce a roux. Cook for approximately 10-15 minutes being sure not to burn, it should be the color of peanut butter when done. Add in onions, celery, green peppers, and carrots. Cook until vegetables become very tender, about 15 minutes. When vegetables are tender add in the sherry and about 6 cups of the white crab stock stirring to incorporate. Add in bay leaf, salt, pepper, and split crabs. Cook uncovered for 1 hour 45 minutes sirring occasionally.
2
When soup is done remove crab and reserve. Add in heavy cream and milk. Let simmer an additional 15 minutes. Stir in the 1 lb of crab meat and heat thoroughly. To serve spoon soup into a bowl and top with half a crab.

Source: abbey