South Carolina She-Crab Soup with Chef Michelle Weaver

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt butter in a large pot over medium heat.

Add flour to the melted butter and cook for a couple of minutes to remove the raw flour taste.

Stir in half-and-half and milk, mixing constantly to avoid lumps, until it reaches a rolling simmer.

Add a pinch of salt and white pepper, stirring continuously.

Add chopped sweet onion to the pot and let it infuse the liquid while stirring.

Add mace and continue stirring.

Add Cayenne pepper for spice and Worcestershire sauce for depth of flavor.

Stir in crab roe and warm through the crab meat until heated.

Add lemon zest to brighten the flavors and taste for seasoning.

Finish the soup with sherry, serving on the side for individual preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens