She Crab Soup

By MiamiChick

Ingredients

• 4 Tablespoons Unsalted Butter
• 1/4 Cup Chopped Onion
• 1 Small Carrot, peeled and cut in small dice
• 1 Small Celery Rib, trimmed and cut in small dice
• 1/4 Cup All Purpose Flour
• 1/2 Teaspoon Paprika
• 2 Hard Cooked Eggs, Shelled
• 4 Cups Milk
• 1 1/2 Teaspoons Salt or to taste
• 1/4 Teaspoon Tabasco SAuce or to taste
• 8 to 10 Onces Lump Crabmeat, or the Meat of 12 Stone Crab calws, carefully picked over
• 1/3 Cup Medium Dry Sherry, plus more for serving
• Pepper
• 3 Tablespoons Chopped Fresh Parsley
• 2 Scallion Greens, sliced thin

Preparation

Step 1

Heat the butter in a large, heavy saucepan over medium heat. Sprinkle on the flour and paprika and cook, stirring, for 3 or 4 minutes longer. With a fine grater, carefully grate the hard-cooked eggs onto a plate; gently stir the eggs into the mixture in the pan.

Slowly add the milk, salt, and Tabasco, whisking. Heat the soup, whisking occasionally, until it comes nearly to a simmer. Add the crabmeat and sherry and cook just below a simmer for 5 minutes longer.

Stir in the pepper, parsley, and scallions, if using, and correct all seasonings. Serve hot, adding a dash of sherry to each serving.