“Baby it’s cold (and yucky) outside…”
Recently, my boyfriend and I traveled to his family’s river home to set up for his cousin’s proposal. We had everything ready to go – the champagne, the cooler, and the adorable “Let’s Tie The Knot” buoy.
When we got to the river, we grabbed everything to take out to the end of the pier. Immediately, I noticed the white caps and whistling wind. It’s a blessing I didn’t end up in the water. It was also just downright cold! The breeze stung my cheeks, but the excitement we had for the proposal was masking the chill tremendously. And how could this view just not make you say WOW!
Thankfully, the wind died down a bit by the time the question was popped…and she said yes! I am so, so happy for such a fabulous couple.
I mentioned this story because it is cold days like this one that I just crave some good hot soup. I’m usually a vegetable barley or french onion kind of girl, but I can never say no to some delicious she crab soup.
Another HUGE plus is that a serving of this fabulous dish is less than 170 calories! That’s a huge difference from the average 350-500 calories that comes along with a standard cup of she crab soup made from heavy cream and loads of butter. This is perfect for those healthy new year resolutions!
Here’s what you’ll need:
1/4 of a medium white onion, minced
1 teaspoon of salt
1 1/2 tablespoon of butter
1 1/2 tablespoon of all-purpose flour
4 cups of non-fat milk
1 cup of half-and-half
1/2 teaspoon of Worcestershire sauce
1/2 cup of cooking sherry
1/8 teaspoon of cayenne pepper
1/4 teaspoon of white pepper (or black if that’s what you have)
1/2 teaspoon of salt
1/4 teaspoon of granulated garlic
1/4 teaspoon of granulated onion
2 cups of crab meat
Mince the onion into very fine pieces. In a saucepan over medium-high heat, add the salt and caramelize the onion until it is golden brown in color.
Next, in a large pot create a light roux by melting the butter and whisking in the flour over medium-high heat. Once the roux comes to a steady bubble, slowly pour in the milk and half-and-half while constantly stirring.
Bring the liquid to a slight boil, stirring frequently to avoid scorching.
Once the liquid has thickened, stir in the Worcestershire, sherry, cayenne pepper (for a little kick), white pepper, salt, garlic, and onion. Turn down the heat to medium-low.
Lastly, fold in the crab meat. I used leftover Alaskan king crab leg meat and a few leftover shrimp (cut into bite-sized pieces).
I topped my delicious bowl of heaven with a dollop of freshly whipped cream and a pretty sprinkle of vibrant green parsley.
This soup is like velvet. It’s delicious and creamy with decadent morsels of succulent crab (and shrimp if you choose). You will love a hearty bowl of this stuff on a cold dreary day with a generous heaping of The Real Housewives marathon on Bravo.