Tag Archives: Crab

Not quite “She” Crab Soup

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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.

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Crab Cakes!

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Craving crab cakes – not something I typically crave, and especially not my preferred seafood. You know, like the good crab cakes made with quality crab that you find at say, a restaurant in the Inner Harbor in Baltimore. I will never forget the vacation Seth and I took to Baltimore shortly after moving to Virginia. I think it was one of our first East Coast trips. Talk about good seafood. I can’t remember the exact name of the place we ate, but between the two of us, we literally had a table full to ourselves, of all sorts of awesome local seafood yumminess. GET IN MAH BELLY.

Anyway, mixed up some crab cakes a couple weeks ago to satisfy the craving, and boy did it. We followed the recipe from Primal Palate, in large part, because it’s super easy and just what we were looking for (soy/dairy/gluten/grain free). I modified it slightly, but let’s just say, we devoured them and now we must make again.

The only modifications I made included: adding 1 additional TBSP of mayo, juice of 1 lemon, double the amount of parsley and about 1 TBSP fresh minced garlic.

Highly recommend!! Even my Dad liked them, and he does not like a lot of seafood taste and/or textures.

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