Classic She Crab Soup

Recipe View 15 mins Prepare the Eggs: Gently place the eggs in a 2-quart saucepan and cover with cold water. Bring the water to a rolling boil over high heat. Once boiling, remove from heat, cover the pot, and let stand for 10-12 minutes. (Time: 15 minutes)

Recipe View 5 mins Cool and Separate: Immediately transfer the eggs to a bowl filled with ice water to stop the cooking process. Once cooled, peel the eggs and carefully separate the yolks from the whites. Discard the whites or reserve for another use.

Recipe View 0 mins Sieve the Yolks: Press the cooked egg yolks through a fine-mesh sieve into a small bowl. This creates a smooth, creamy texture for the soup. Set aside.

Recipe View 4 mins Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Add the minced green onion and chopped celery. Cook, stirring occasionally, until the vegetables are softened but not browned, about 4 minutes. (Time: 4 minutes)

Recipe View 2 mins Create a Roux: Add the flour to the pot and cook, stirring constantly, for 2 minutes. This will create a roux, which will thicken the soup. Be careful not to burn the flour. (Time: 2 minutes)

Recipe View 5 mins Add Liquids: Gradually whisk in the fish stock, ensuring there are no lumps. Then, stir in the milk and heavy cream. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. (Time: 5 minutes)

Recipe View 3 mins Incorporate Flavors: Gently stir in the sieved egg yolks, flaked crabmeat, sherry, salt, and pepper. Heat through, being careful not to boil, as this can make the crabmeat tough. (Time: 3 minutes)

Recipe View 0 mins Serve: Ladle the soup into bowls and garnish each serving with a pinch of paprika and a slice of lemon. Serve immediately and enjoy.