She-Crab Soup
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 1 small celery rib, trimmed and finely chopped
- 3 tablespoons all-purpose flour
- 4 cups (1 quart) milk
- 1 cup heavy cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ½ pound lump or backfin crabmeat, bits of shell and cartilage removed
- ½ cup crab roe or 2 large hard-cooked egg yolks, coarsely sieved or crumbled
- 2 tablespoons Amontillado sherry, or to taste
- 1 tablespoon Worcestershire sauce
Instructions:
Substitute coarsely sieved or crumbled hard-cooked egg yolks. They add the necessary richness.
- Melt the butter in a medium-size, heavy, nonreactive saucepan over moderate heat. Add the onion and celery and cook, stirring occasionally, for about 5 minutes or until soft but not brown.
- Add the flour and stir until the vegetables are evenly coated. Gradually mix in the milk, cream, salt, and pepper. Bring just to a boil, stirring constantly, then adjust the heat so the mixture barely simmers and cook, uncovered, for 10 minutes, stirring occasionally.
- Add the crabmeat, roe (if using hard cooked yolks, add to the bowls just before serving), sherry, and Worcestershire sauce. Bring to a simmer over low heat and cook for about 5 minutes or until the flavors meld, stirring as little as possible. Taste for sherry, salt, and pepper and adjust as needed.
- Divide the soup among four heated soup bowls (top with hard-cooked yolks, if using) and serve.