She Crab Soup Recipe: Flavors of the Gulf at Home

she crab soup recipe

On our Panama City Beach road trip, I was reminded how wonderful she crab soup can taste.  Living in Minnesota, it’s not something we see on the menu very often.  My first taste of she crab soup was at The Bubble Room on Captiva Island in Florida when my daughter was a baby.  Since then, I’ve been ordering it whenever I’m near the gulf.  Like most regional foods I crave when I’m back at home, I set out to try to make it myself.

The version below is pretty close to what I know and love.  It was inspired by Paula Deen’s She Crab Soup Recipe on Foodnetwork.com and The Classic She Crab Soup recipe on Allrecipes.com.  I switched it up by blending it with a stick blender (shown below).  If you use fresh crab meat (vs. the canned kind I used) you may want to omit that step for a chunkier soup.  Note:  NEVER use imitation crab meat in this recipe.  I didn’t want the flaky texture of the canned crab in my soup and opted to blend it to make it creamy.  If you can’t find Louisiana Hot Sauce, you can add heat with a few shakes of Tabasco.

Frugal Tips:   Traditional she-crab soup calls for the roe of the crab, but hard-cooked eggs are a frugal (and more accessible) substitute.

She Crab Soup Recipe
 
Ingredients
  • 3 hard boiled egg yolks
  • 4 Tbsp. butter
  • 2 green onions, minced
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. all-purpose flour
  • 1½ C. fish stock
  • 1½ C. milk
  • 1½ C. heavy cream
  • 2 6-oz. cans crabmeat
  • ⅓ C. sherry
  • ¼ tsp. black pepper
  • 1 Tbsp. Louisiana Hot Sauce (or similar)
  • ¾ C. Parmesan cheese, grated
  • ½ tsp. paprika for garnish

Instructions
  1. With a fork, crumble the eggs yolks. Set aside. In a stockpot over medium heat, melt the butter. Add green onion, celery and garlic, and stir until translucent. Add the flour and cook until it starts to form a paste. Add fish stock, milk, and cream. Bring to a simmer.
  2. Add egg yolks, crab meat, sherry, pepper, hot sauce, and Parmesan cheese. Heat until cheese has entirely melted. With a stick blender, blend until the soup is thick and creamy. Garnish with green onions and a sprinkle of paprika.

 

 

Dee’s Hangout: Great Eats in Panama City Beach, FL

dee's hangout panama city beach

Without Yelp, we probably would have walked right by Dee’s Hangout.  Located in a strip mall, it’s not exactly a high-profile location.  That’s OK.  The tourists can hit Pineapple Willy’s down the block while the true foodies can join me at Dee’s.  We enjoyed it so much the first time, we made it our last stop before heading home to Minnesota.

Both our starters were fantastic.  The she crab soup was out-of-this world, and rivaled one served at the Bubble Room on Captiva  Island (which is also fabulous).  I wanted to lick the bowl when I was done.  The BBQ shrimp was also swimming in flavor.  The sauce, with its Worcestershire sauce, lemon juice and butter base was tangy and delicious as well as unique.

My husband ordered the beans and rice.  It’s a simple dish, but since the roux takes a long time to get just right, not one we have too often.  My blackened redfish was also delicious.  Surprisingly, I really enjoyed the fried mac and cheese balls.  With two kids, mac and cheese is usually the last thing I want to order when eating out – but this doesn’t even compare to the orange stuff in the blue box.

Our server, Kaylee, was outstanding.  Not only was she friendly, she was knowledgeable about the food and the area.  We will definitely be going back, and recommending it to anyone who makes the trip down to PCB.

Frugal Tip:  Don’t forget to check in on Foursquare.  When we did, we got our appetizer for 1/2 off.

Dee’s Hangout

http://www.deeshangout.com/

10440 Front Beach Road
Panama City Beach, Florida 32407
850-249-4264


dee's hangout panama city beach

dee's hangout panama city beach

dee's hangout

 

 

Tom’s BBQ: The Best Ribs in Memphis

tom's bbq memphis

When we’re on a road trip, one of our Foodie Road Trip Rules is to NEVER eat at chain restaurants.  Another one of our self-imposed rules is to try a new Diners, Drive-Ins and Dives location when we’re on the road.  When we were in Memphis, we stopped in at Tom’s BBQ.   Not only was Tom’s featured on the show, Guy Fieri mentioned their famous rib tips again in his Best Thing I Ever Ate special.

Tom’s is located in an industrial area near the airport and isn’t fancy by any stretch of the imagination.  When you pull up, you notice the AC units and steel bars on the windows.  Walk past that and the seating looks like your Southern Granny’s front porch (that is, if Granny lived in the ghetto).   The staff is welcoming and friendly.

The seasoning blends at Tom’s are complex and unique, leaning heavy on the oregano and cumin.   Their seasoning, smoking, and grilling process has been well-honed over thirty years.  Tom’s isn’t messing around. We actually liked the ribs better than the rib tips as they were meatier and more tender, but everything was good.  The sides were delicious and rried bologna has never tasted so upscale.  What really sealed the deal was that the host, Adam, brought us an extra basket goodies to sample.  I notice and appreciate that kind of hospitality, and I believe it’s one reason why restaurants like Tom’s BBQ in Memphis gain such a loyal following.  It’s worth the detour off the interstate to enjoy some of the best ribs in Memphis.

Tom’s BBQ Memphis

http://www.tomsbarbq.com/
4087 New Getwell Rd
Memphis, TN 38118
901-365-6690


tom's bbq memphis

tom's bbq memphis

tom's bbq memphis

toms bbq memphis

tom's bbq memphis

tom's bbq memphis