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SHE CRAB SOUP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cajun
Amount Measure Ingredient -- Preparation Method
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1 Leek, sliced
8 Ribs celery, diced
2 tb Flour
Pinch of oregano
1 qt Fish stock
1/2 lb Crabmeat
1 t Worcestershire sauce
2 Egg yolks, beaten
1 Onion, diced
1/4 lb Butter
1 t Tomato paste
1 qt Chicken broth
4 oz Crab roe
4 tb Sherry
1/2 pt Cream
Salt and pepper to taste
Melt butter in saucepan, add vegs., and simmer
until tender. Mix flour, tomato paste and oregano.
Stir well, add tovegs. Stir in chicken broth and fish
stock. Boil 30 min., stirring occasionally. To this
mixture, add crab roe, crabmeat, sherry,
Worcestershire sauce, salt & pepper. Cook for 5
minutes ONLY. Remove from heat. Add egg yolks and
cream. Serve at once. Makes about 1 gallon.
This is a very old and secretive South Carolina
recipe that originated in Charleston, SC., a city much
like that of the history of New Orleans. The recipe
has never before been given out from the original
family of the restaurant first making this dish. Over
the years, othe restaurants have come up with a good
likeness of it, but not the original. Here is the
original.
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