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Featuring Beryl Stokes

She Crab Soup

Hi! Welcome to Cajun Cooking TV. Tonight we’re going to have a She Crab Soup that we’re going to put asparagus in it so let’s get started.

First of all, I’ve gone ahead and I’ve boiled four eggs or whatever really I’m only going to use two so you want to boil some eggs and I’ll do a separate video on that. I have one cup of water here, salted and it’s about to come to a boil and I have some asparagus tips here, asparagus stalks cut in about one inch pieces on a diagonal so we rinsed those really well and cut those.

I also have one ear of corn, this was fresh sweet corn I shaft it then cut off the corn off of the cob. So we’re going to cook that in this one cup of water here and our big six court pot we have heated already, some extra virgin olive oil and I have two cups of Cajun Trinity ready to go so we’re going to get this sautéed up and we’ll keep on moving. I’m adding in like asparagus and the corn. We’re going to cook this probably about six to eight minutes, we still want it to be firm we don’t want it mushy going into the soup.

We put a cover on that and get my case in Trinity going here, it’s really colorful we had orange, yellow and red and green bell peppers. So that looks really pretty. I am Cajun Trinity has get and it wilted here we want to cook this well done and this time and I want to add in about a tablespoon of garlic and we let that continue to cook and I have over here on the side my lump, no I don’t have the lump this time, I have the white crab meat. So we have one pound of white crab meat here. This is local, that looks really good so what I’m going to do is dump in this bowl and I’m going to break it up and make sure there’s no shell. I could feel the shell right now.

So you just want to pick through this and get out some of the shell there but we’re about to make a rouse, I want to get all of this Cajun Trinity out of this pot so we don’t have to dirt in there the pot and mama would have to do more dishing around here. All right so this get that aside. I have four tablespoons of butter here we’re going to get that melted. I have my burner on like number six. So get that melted. I also have four tablespoons of all-purpose flour ready to go. Some other things we have ready to go or quarter teaspoon of nutmeg, Tony’s Cajun seasoning and a quarter teaspoon of Italian seasoning. I have here a half a cup of white cooking wine this is a California Madera Wine, you can also use Sherry.

While this is getting melted I’m going to go ahead and add in my flour, we’re going to make a white room here, we don’t want it to get dark, you just want to keep stirring around and this is one of my favorite rue utensils this is a flat wooden, I call this boom but it’s just a flat wooden utensil and this is great for making a rue because it allows you to you know move that flour and butter around evenly. I make sure it’s not sticking into the bottom. So I’m going to get this food cooked for about a minute or so, then we’re going to add in our two cups of milk and I have one pint of heavy cream here. This is a— all right we’re going to slowly add in our milk and stir it and I want to add my heavy whipping cream, thicken up, this is going to be creamy and rich.

We’re going to let this thicken probably about eight to 10 minutes and then we’re going to add in some other—the seasonings and the wine and the crab those in last. Okay we got a thick sauce here. We’re going to add in our seasoning. This goes around, add back in our Cajun Trinity. We got some Worcestershire sauce here, we just need ½ a teaspoon. That will probably do it and I’ve turned on the heat down the light number three on my stove here. I got a little bit of lemon zest and I’m trying to get this all out.

Now we’re going to add in out our crab meat, probably done with the whisk part. Add this in, I only about five chills and gently start that in. Now in a traditional She Crab Soup and this is a soup that is a combination of bisque, it’s a cross between a bisque and just a regular soup in here we have our egg yolks. These were lightly cooked and I want to put in two tablespoons and what this does is actually is replace what the recipe called for crab egg so, this is what we’re going to use. Okay we’re back. Look how good this looks and it smells wonderful. So I’m going to turn of the fire I’m going to move it over here and I’m going to add in our one cup of white cooking wine here. Blend that in really well and we’re going to let it sip three minutes and we’re going to serve it up, we have some little French red roll cooking and we got some shredded seaside cheddar here we’re going to put on top and some chopped green onions for garnish.

We’re ready to spoon up. I gave it a little taste and I actually added some more of Tony’s Creole Seasoning because I wanted it a little bit hotter. So we’re going to plate this up and we have some fresh little French Rolls here, we’re going to garnish it with some chopped green onions and a little bit of this seaside cheddar right from the middle.

How is that folks? We thank you for joining us on Cajun Cooking TV tonight. Tonight we made a She Crab Soup with fresh asparagus and fresh corn we hope you enjoy it check out our website, it’s CajunCookingTV.com. Bye-bye.