SHE-CRAB SOUP

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
It is easy to distinguish between a male crab and a female crab by looking at its underside. An easier and safer way to differentiate the two without getting pinched is to look at the color of the claws. Female crabs have red tips on their pinchers, which makes it look like their fingernails are painted.

Ingredients:
1 pound jumbo lump crabmeat
½ cup crab roe
¼ cup butter
½ cup minced onions
¼ cup minced celery
¼ cup minced red bell peppers
1 tbsp minced garlic
2 tbsps flour
3 cups milk
2 cups heavy whipping cream
½ tsp mace
1 tsp grated lemon peel
salt and black pepper to taste
granulated garlic to taste
¼ cup dry sherry
1 tsp paprika
2 tbsps chopped parsley

Method:
Pick through crabmeat to remove all shell and cartilage. Chop roe and set aside. In a Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Sprinkle in flour, blending well into vegetable mixture. Add milk and whipping cream. Season with mace, lemon peel, salt, pepper and granulated garlic. Bring to a low boil, reduce to simmer and add half of crabmeat. Cook 10–15 minutes, stirring occasionally. Adjust seasonings to taste using salt and pepper if necessary. Add roe, remaining crabmeat and sherry. Return to a low boil and heat crabmeat thoroughly. Garnish with a pinch of paprika and parsley. NOTE: If buying whole crabs, you will need 8 or 9 large females to get enough meat for 6 people.