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82 Queen’s She-Crab Soup

Course: Soups
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  • 1 cup chopped celery
  • 1/4 cup chopped carrots
  • 1/4 cup chopped onion
  • 1 stick plus 2 tablespoons butter divided
  • 1/2 cup flour
  • 3 cups milk
  • 1 cup heavy cream
  • 2 cups fish stock or water and fish base
  • 1/4 pound crab roe
  • 1 pound white crabmeat
  • 1/4 cup sherry wine
  • 1 tablespoon Tabasco Sauce
  • 1 tablespoon Worcestershire sauce


  • Lightly sauté celery, carrots and onion in 2 tablespoons butter. In a separate pot, melt remaining 1 stick butter; stir in flour to make a roux. Whisk in milk and cream until smooth. Bring to a boil. Add sautéed vegetables and remaining ingredients; simmer 20 minutes. Garnish with sherried whipped cream
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