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She-Crab Soup

It’s hard to be crabby when this She-Crab soup is in your future.

Winni Wanderer | She-Crab Soup


·         1 medium onion, chopped

·         1 lb. white crab meat

·         1 qt. & 1 pt. milk

·         1 stick butter, divided

·         Worcestershire sauce, to taste

·         Salt, to taste

·         1 tsp. cornstarch

·         ¼ lb. crab roe, chopped

·         ½ cup sherry wine

·         Paprika, for garnish


1.      Sauté onion over low fire in half of the butter until soft but not brown. Add the crab meat and heat.

2.      Heat the milk in the top of a double boiler, but do not boil. Add the crab meat mixture and the rest of the butter to the hot milk. Season to taste with Worcestershire Sauce and sprinkle with salt.

3.      Pour a little of the milk in a cup and thicken with cornstarch, then pour into soup to thicken. Add crab roe and sherry wine. Stir together well, sprinkle a little paprika on each serving. Serve piping hot.


Source: “She-Crab Soup”. Recipe. N.p. Web. 22 Mar. 2024.

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