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A classic Lowcountry she-crab soup from Frank McMahon, founding chef of Hank's Seafood Restaurant in Charleston, SC. Rich and velvety with crabmeat, crab roe, heavy cream, sherry, and a touch of Tabasco.
A classic Lowcountry she-crab soup from Frank McMahon, founding chef of Hank's Seafood Restaurant in Charleston, SC. Rich and velvety with crabmeat, crab roe, heavy cream, sherry, and a touch of Tabasco.
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In a six- to eight-quart heavy-bottomed saucepan, melt the butter over low heat.
Add the onion, celery, and garlic and cook for two minutes.
Sift the flour into the pan to establish the roux. Cook, stirring often, for four minutes.
Add the wine, sherry, Worcestershire, water, and Tabasco and bring to a boil.
Stir in the cream and bring to a brisk simmer.
Stir in 3/4 of the crabmeat and all of the roe, then remove the pan from the heat.
With a hand mixer or blender, puree until smooth and velvety.
Stir in the remaining 1/4 of the crabmeat and the tablespoon of sherry.
Season with salt and pepper to taste.
