Not quite “She” Crab Soup

Typically Seth and I vacation each year over the week of Thanksgiving, it’s always a good time for us both to be away. Last year we had a long vacation to Peru and we’re in the midst of planning another long international trip next May, so this year we decided to stay domestic. Because we had such a wonderful experience staying with Belmond (properties) on our trip through Peru and were so impressed with their organization and handling of our itinerary, we decided to stay with them again in the US. They only have three properties in the US and one happens to be in Charleston, SC…where we decided to vacation this past Thanksgiving. We have close friends that used to live in Charleston, and have always heard wonderful things about the city (food, how walk-able it is, history, etc.).

We had a lot of fun while we were there, and for the most part ate our way through the entire city. We’re huge seafood fans so we consumed copious amounts of all things seafood while in town, including She Crab Soup – goodness that stuff is amazingness in a bowl.

Now that we’re back home and I’m not traveling for work for a while I’m cooking more again, and especially soups since Minnesota is all of a sudden frozen tundra. I put this soup together the other night and it is hearty and rich. It isn’t quite She Crab Soup but it has the flavor! I just wanted to substitute for some cleaner and more nutrient rich ingredients in mine.

Not Quite She Crab Soup

  • 2 cans full fat coconut milk
  • 32 oz chicken stock
  • 1/3 cup sherry cooking wine
  • 1 1/2 white onions, diced
  • 3 TBSP minced garlic
  • 6 drops of Tabasco sauce
  • Couple shakes of cayenne pepper
  • 1 stick garlic herb Kerrygold butter
  • 13 – 16 oz lump crab meat (I used blue crab)
  • 2 TBSP tapioca starch mixed with water (gluten-free thickener)
  • Sea salt and fresh black pepper to taste

Combine everything except the crab meat and bring to a boil, continuing to stir so the onions cook and start to become transparent. Add the crab and let the soup simmer for 30 minutes or so until more crab flavor is incorporated. I drained one can of crab meat, but used the juices in the other can for more flavor.

img_16871img_16901

 

Tell me what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s