I adore She-Crab soup. I get it every time I’m at the beach and I see it on the menu. Sadly, it’s been far too long since I’ve been to the beach and I was really craving this. Feeling like a pretty awesome cook after my successful spicy Romano sauce I thought, again, I can do this!
Wow, She-Crab Soup recipes are scary. I had no idea how many odds and ends went into making this stuff. Roe? I don’t even know where to find roe. I don’t like sushi that has roe. Who knew?
I finally settled on the recipe from Emeril Lagasse. It looked pretty straight forward and didn’t require roe.
Have I mentioned I’ve never made soup before? Seriously, never made it. Even though I love cooking. Even though I love soup. (Well, I’ve made soup if we count opening a can, but that is it.) This soup is awesome! I will definitely be making it again. I read the reviews and made a few addaptations. I left out the egg, used one onion instead of two, used probably half the celery and I used a little nutmeg instead of mace.
Success! It’s really good. It’s not quite like being at the beach, but it’s certainly making it feel a little like I’m on vacation. The only really pricey ingredient is the crab, and I think the soup would be just as yummy if it was a little lighter on the crab. I’m definitely adding this to my dinner planning rotation. (Not quite up for making it weekly, but maybe monthly?)
Now I’m ready to attack another scary recipe!