Johns Island SheCrab Soup

John's Island She-Crab Soup


3 tbsps butter

1 tbsp flour

4 cups milk

½ cup heavy cream

4 tbsps dry sherry

2 cups blue crab meat

¼ cup crab roe

4 tbsps finely chopped onion

1 tbsp minced garlic

¼ tsp paprika

¼ tsp each salt & pepper

1 tbsp parsley


Melt butter in heavy sauce pan.

Sautee garlic and onion, 1 1/5 minutes.

Stir in flour until smooth.

Gradually stir in milk and heavy cream.

Add all other ingredients except sherry and parsley.

Cook over low heat.

Stir often to prevent sticking on the bottom of pan.

Stir in sherry.

Serve in individual bowls and garnish equally with parsley.