SHE CRAB SOUP CHEF: SCOTT JAMES RESTAURANT: ANGUS BARN “An elegant and hearty soup that can be served before an entrée, or as the main course itself. Enjoy!” INGREDIENTS:
METHOD:
2 cups of jumbo lump crab meat
1. M arinate lump crab in lemon juice, cilantro and Texas Pete (or Tabasco).
1 cup of she crab 1 cup of celery, diced 1 cup of carrots, diced 1 cup of onions, diced 1 cup of butter 1 cup of flour 1/2 quart of heavy cream 1 quart whole milk 1 quart seafood stock or clam juice 4 oz. sherry 1 tsp. mace 1 tsp. allspice ½ bunch cilantro Roasted red peppers Texas Pete or Tabasco Juice of 1 lemon Salt Pepper
28 / OCTOBER 2020 /
Manteo to Murphy
2. C ombine she crab, celery, carrots, onions, and roasted red peppers into pot with butter. Sweat for 5 minutes 3. A dd flour, cream, milk, stock, sherry, mace, & allspice. Let simmer for 15 minutes. 4. A dd in 3 dashes of lemon juice and Texas Pete to soup mix. 5. S erve soup in a bowl then top with the lump crab meat.
