She-Crab Delish

Oh, let me tell you about this treasure trove of deliciousness — the She-Crab Delish! It’s got that rich, creamy consistency that keeps you dipping back for more, and the flavors kinda smack you over the head (in a good way), like a surprise visit from your fun aunt who always brings treats. If you’re into seafood and crave a little South Carolina flair on your table, this is the way to go!

So here’s the thing… my husband, bless his soul, would live off this stuff if he could. Every time I whip up a batch, I catch him sneaking into the kitchen for “taste tests.” And when the family gets together for dinner, there’s this lovely clatter around the table — a winning recipe in our bustling, always-a-bit-chaotic home. It’s quickly become the “Oooh, are you making that crab thing?” whenever guests come over.

Why You’ll Love This She-Crab Delish

– It’s like eating velvet mixed with ocean magic. Trust me.
– If you love the mix of creamy and savory, this will become your new guilty pleasure.
– Crackers, bread, or just a spoon — it doesn’t judge how you indulge.

How to Make It

Alright, hang with me here — we’re going in. Start off with a good amount of butter melting in a pot. I know, starting strong. Toss in some finely chopped onions; they’ll sizzle and whiff up your kitchen like those street markets you see in travel shows. Add a sprinkling of this and a dash of that, grabbing spices like you’re turning knobs on a jukebox.

Now dump that indulgent crab meat in and stir like you mean it. Be generous, let the crab meat swim in those flavors. Pour in some cream slowly — like you’re composing an edible melody. A little sherry or wine (or both if you’re feeling adventurous) rounds everything out. Remember to taste as you go, adjusting like you’re fine-tuning a concert.

Ingredient Notes

– Crab Meat: Try not to eat it all out of the can; you need it for the recipe. Trust me, I’ve had to hide it from myself.
– Onion: Don’t skip these babies. They make your whole house smell like you know what you’re doing, even if you don’t.
– Cream: Once I skimped on this… big mistake. Bigger disappointment. Go full-fat or go home.

Recipe Steps:

1. Melt butter and sauté onions until they’re translucent.
2. Stir in crab meat, letting it soak up all that buttery goodness.
3. Add spices, stirring with confidence, like a kitchen rockstar.
4. Pour in cream and sherry, simmering gently.
5. Taste like a pro, adjust spices, and serve hot.

What to Serve It With

Tips & Mistakes

Storage Tips

Stick this creamy concoction in an airtight container. I usually do, but guess what? Sometimes we’ve eaten it cold the next morning. Breakfast of champions — don’t judge! Keeps for about 3 days if you can resist that long.

Variations and Substitutions

Tried apples instead of grapes? Wild, right? Don’t. But swapping sherry with a fun little splash of white wine works wonders. And if you’re out of cream, coconut milk does the trick — a bit like a tropical getaway for your taste buds.

Frequently Asked Questions

She-Crab Delish

This decadent She-Crab soup combines rich crab flavor with velvety broth for a perfect starter or main. Creamy, savory, and deliciously comforting.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups lump crab meat
• ▢ 3 cups chicken broth
• ▢ 1 cup heavy cream
• ▢ 2 tablespoons butter unsalted
• ▢ 0.5 cups onion finely chopped
• ▢ 0.25 cups celery finely chopped
• ▢ 1 tablespoon all-purpose flour
• ▢ 0.5 teaspoons Old Bay seasoning
• ▢ 0.25 teaspoons cayenne pepper optional
• ▢ 0.5 teaspoons salt
• ▢ 0.25 teaspoons black pepper

Instructions

Preparation Steps

• In a large pot, melt butter over medium heat. Add onion and celery, cook until softened about 5 minutes.
• Whisk in flour and cook for 2 minutes to form a roux.
• Gradually whisk in chicken broth, stirring constantly to avoid lumps.
• Add Old Bay seasoning, cayenne pepper, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.
• Stir in heavy cream and crab meat. Cook additional 5 minutes on low heat, do not boil.
• Adjust seasoning to taste and serve warm garnished with chopped parsley if desired.

Notes

This soup is best enjoyed fresh and pairs well with crusty bread or a light salad.