She Crab Soup I Recipe

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  • 1 onion, chopped
  • 1 1/2 tablespoons margarine
  • 2 teaspoons all-purpose flour
  • 1 1/2 teaspoons margarine
  • 1 quart whole milk
  • 1 pound crabmeat, flaked
  • 4 ounces crab roe
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon ground mace
  • 2 cups milk
  • 1/2 cup dry sherry


Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.

Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.

Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.

Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.

Remove from heat and add wine.

Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.