Virginia's She-Crab Soup Recipe


Nutrition

Cal/Serving: 1,258
Daily Value: 63%
Servings: 10

Low-Carb
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free
Fat126g194%
Saturated78g389%
Trans1g0%
Carbs19g6%
Fiber1g4%
Sugars4g0%
Protein16g32%
Cholesterol547mg182%
Sodium566mg24%
Calcium237mg24%
Magnesium41mg10%
Potassium459mg13%
Iron1mg6%
Zinc2mg13%
Vitamin A6679IU134%
Vitamin C15mg25%
Thiamin (B1)0mg12%
Riboflavin (B2)1mg33%
Niacin (B3)2mg9%
Vitamin B60mg9%
Folic Acid (B9)63µg16%
Vitamin B124µg60%
Vitamin D5µg1%
Vitamin E6mg28%
Vitamin K33µg41%
Fatty acids, total monounsaturated36g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Soup
Christopher Brown

Whether sitting down for a noon meal (“lunch” elsewhere but “dinner” at Virginia’s) or for an evening meal (“dinner” elsewhere but “supper” at Virginia’s), guests here can expect a heaping serving of authentic Charleston-born gentility and truly Southern gustatory pleasures. Country Fried Steak Served with Red-Eye Gravy, Stuffed Pork Chops, Fried Pickles, and Brown Sugar-Glazed Ham and more come directly from the recipe file of the restaurant’s namesake, one Mrs. Virginia Bennett. A native of Charleston, Mrs. Bennett believes in the tradition of breaking bread and sharing good food with her large brood. For years, she, her six children, and husband Warren J. convened in their home to dine on Sunday afternoons (which later become Thursday afternoons) for a multigenerational family dinner.

Now, everyone’s invited to share in the tasty tradition, which is served seven days a week at the restaurant. Executive Chef Jason Murphy literally sat down with Virginia to look over every single one of her recipes and tweak as needed. As luscious as the food is (especially the fried okra with house-made remoulade that will leave you crying for more), the smart, mercifully gingham-free décor is not to be overlooked. Guess who had a say in all of that that? If you look around on a Thursday afternoon, you might just see the grand dame herself.

Adapted from "The Charleston Chef's Table" by Holly Herrick.

5
Ratings2

INGREDIENTS

  • 2 sticks ( ½ pound) sweet butter
  • 2 small carrots, peeled and cut into fine even dice
  • 1 onion, cut into fine even dice
  • 1 large stalk celery, cut into fine even dice
  • ½ cup plus 3 tablespoons sherry
  • ½ cup all-purpose flour
  • 3 quarts heavy cream
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce (preferably Frank’s
  • Hot Sauce)
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh thyme
  • 1 bay leaf
  • ½ pound crab roe
  • ½ pound fresh blue crab meat
  • 1 tablespoon honey
  • Salt and white pepper, to taste

DIRECTIONS

In a large soup pot, melt the butter over medium heat. Add the carrots, onion, and celery. Stir to coat and cook until the vegetables have softened, about 5 minutes. Increase heat to medium-high and add ½ cup of sherry (reserving the rest for later). Stir and cook until the sherry has reduced by half.

Stir in the flour to create a roux. Cook the roux over medium-low heat (do not allow it to color), until it has thickened and formed a loose paste, 3-5 minutes. Add the heavy cream, whisking to incorporate with the roux. Cook over medium heat until the soup base has thickened, about 10 minutes. Add the remaining ingredients and cook another 20 minutes, or until the soup has thickened enough to slightly coat the back of a spoon and the crab is cooked. Taste and adjust salt and pepper as needed. Discard the bay leaf. Serve in shallow bowls that showcase the soup’s silky texture and pale pink blush. If desired, garnish each soup with a drizzle of the remaining sherry.

Recipe Details

Servings: 10

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human