I would like to find a recipe for She-Crab soup that was made at the Waterman's Beachwood Grill in Virginia

beach Virginia. It is a very smooth and creamy recipe with sherry and backfin lump crabmeat in it. The rest of the ingredients I don't know. Here is the website to the resturant http://www.watermans.com/ . Thanks for all the help!!!|||Try this recipe --





She-Crab Soup


If you can't get she-crab meat, just use regular crabmeat.





1 tablespoon butter, unsalted


1 quart milk


1/2 cup heavy cream, whipped


1 teaspoon onion juice (may substitute lemon juice)


1/4 teaspoon mace


1/4 teaspoon pepper


1/2 teaspoon Worcestershire sauce


1 teaspoon flour


2 cups white crab meat, and crab roe (eggs)


1/2 teaspoon salt


4-6 tablespoons dry sherry


Paprika, and or fresh parsley (to garnish)





Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers and make sure that the amount of water does not touch the bottom of the top of the double boiler.


Melt butter in the top of a double boiler and blend with the flour until smooth.


Add the milk gradually, stirring constantly.


Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes.


To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl.


Add soup and top with a dollop of whipped cream.


Sprinkle with parsley and/or paprika.





Enjoy! ~-~





ADDING ANOTHER


This is from Emeril's site -- He uses a hard boiled egg in place of the roe eggs --





SHE CRAB SOUP





Ingredients needed:


4 tablespoons butter


4 tablespoons flour


2 small onions, grated


6 ribs of celery, grated


1 tablespoon minced garlic


Salt and pepper


1 teaspoon mace


1 quart whole milk


1 cup cream


1 tablespoon Crystal hot sauce


2 tablespoons Worcestershire sauce


2 pounds crab meat, picked over for cartilage


1 hard boiled egg, finely chopped


1/2 cup sherry


1 tablespoon finely chopped parsley





In the top of a double-boiler, melt the butter and flour together. Cook the mixture for 3-4 minutes for a blond roux. Stir in the onions, celery, and garlic. Season with salt, pepper, and mace.





Cook the vegetables for 2 minutes. Whisk in the milk, cream, hot sauce, and Worcestershire. Bring the liquid up to a boil and reduce to a simmer. Simmer the soup for 15 minutes. Stir in the crab meat and continue simmering for 10-15 minutes. Reseason if necessary. Sprinkle the chopped eggs in the bottom of each bowl. Ladle the soup into each bowl. Drizzle the soup with the sherry. Garnish with chopped parsley.





Yield: 4 to 6 servings|||Brennan's Bistro %26amp; Catering She Crab Soup








1 pound diced bacon


1/2 pound diced onion


1/2 pound diced celery


1/2 pound diced carrots


1/2 pound butter


5 ounces sherry


1/4 pound flour


3 cups crab stock


1/4 pound crab meat





Saut茅 bacon until almost brown. Add butter and Mirepoix. Sweat until tender. Add sherry, flour and crab stock. Allow cooking until thickened, approximately 45 minutes.