Posted 10/13/2009 @ 9:05:57 am by todaysbaker.com
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Do you know what a she-crab is? Just as you might suspect, she-crabs are simply female crabs and spring she-crabs carry flavorful roe or crab eggs.
The following recipe specifies spring
she-crabs (because the
crab roe adds more flavor), so you will need to be able to tell females
from males. Luckily, this is easy to do, and you will not need a
magnifying glass. Simply look at the underside of the crab.
As you will see from the graphic, the female has a broad,
triangular-shaped area in the center of the shell, whereas the male has
a distinctive, elongated spire in the center.
She-Crab Soup
1 Tbsp. butter
1 tsp. all-purpose flour
1 quart milk
1/8 tsp. ground mace
1/8 tsp. ground black pepper
1/2 tsp. Worcestershire sauce
1 tsp. salt
2 cups white crab meat with roe
6 Tbsp. dry sherry
1/2 cup whipping cream, whipped
1 Tbsp. chopped fresh parsley
Fill the bottom of a double boiler halfway with water. Bring water to a low boil. Melt butter in top of double boiler, add flour and stir until smooth. Gradually add milk, stirring constantly until smooth. Add mace, black pepper, Worcestershire sauce, salt and crab meat with roe. Cook over simmering water for 20 minutes. To serve, place 1 tablespoon of warmed sherry in each of 4-6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream (could use sour cream instead of whipped cream) and sprinkle with fresh chopped parsley. (Makes 4-6 servings.)
(Recipe taken from Recipes of Savannah Countertop Recipe Book.)
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