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Pork Rind Recipe

She-Crab Soup

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Prep Time:

30 minutes


4 servings


    1 quart whipping cream
    1/8 tsp salt
    1/8 tsp pepper
    2 fish bouillon cubes
    2 cups boiling water
    1/4 cup unsalted butter
    1/3 cup all-purpose flour
    2 Tbsp. lemon juice
    1/4 Tbsp. ground nutmeg
    1 pound fresh crabmeat
    Garnish: chopped parsley
    1/3 cup sherry (optional)
    Crushed Southern Recipe Original Pork Rinds


Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside. Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.

Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.

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