She Crab Soup from Charleston
  • 4 blades of mace {Mace blade is the lacy outer covering of nutmeg. You can substitute ground mace if needed}

  • 1 teaspoon sea salt

  • White pepper corns – about 1 teaspoon

  • 1 tablespoon butter

  • 2 teaspoons flour

  • 3 1/3 cup  milk

  • ½ cup cream

  • 3 ribs grated celery

  • 2 cups freshly picked white crab meat

  • ½ cup breadcrumbs

  • 1 tablespoon Worcestershire sauce

  • 4 tablespoons dry sherry

  • Smoked paprika and olive oil to garnish

  • optional parsley garnish

In a mortar and pestle or in a spice grinder, bash (or process the mace, salt and pepper until finely ground.

Melt the butter in a double boiler over boiling water. Add the flour and stir until smooth to form a roux. Add the mace, pepper, salt, and stir to combine. Slowly add the milk, whisking it constantly into the roux. Add the cream and celery and stir.

Simmer and stir for around 7 minutes until the soup begins to thicken. Add the crabmeat, breadcrumbs, Worcestershire sauce and simmer over the double boiler with a lid on for around ½ an hour.

Add the sherry and stir before transferring to bowls. Serve topped with a sprinkle of paprika, a drizzle of olive oil and with some crusty bread.