Easy Southern Cooking/ She-Crab Soup Recipes
Here are 2 different She-Crab Soup recipes. If you are purchasing your crabs whole, look for the first small set of feelers to be feathery (indicating a she-crab, he-crabs have a larger and hard shell on these feelers). The eggs add an extra richness and flavor to this soup. HINT: If you are unable to obtain she-crabs, crumble the yolk of a hard boiled egg into the bottom of the soup bowl.
1 tablespoon butter
1 quart milk
½ cup cream, whipped
few drops of onion juice
1/8 teaspoon mace
1/8 teaspoon pepper
½ teaspoon Worcestershire
1 teaspoon flour
2 cups white crab meat and eggs
½ teaspoon salt
4 Tablespoon dry sherry
- Melt the butter in top of double boiler and blend with flour until smooth.
- Gradually add the milk, stirring constantly. Add the crab meat and seasonings.
- Cook slowly in over hot water for 20 minutes.
- Place 1 Tablespoon of Sherry in each of 4 bowls. Add soup and top with whipped cream.
- Garnish as desired with paprika or finely chopped parsley.
South Carolina Style She-Crab Soup
1 pound white crab meat
1 pint milk
1 pint cream
½ stick butter
2 teaspoons sherry
1/8 teaspoon mace
2 strips lemon peel (zest only)
¼ cup cracker crumbs
salt and pepper to taste
- Put milk, mace, and lemon zest in top of a double-boiler over hot water. Simmer for a few minutes until hot.
- Add crab, butter, and cream and simmer for 15 minutes.
- Add cracker crumbs, salt and pepper to taste. Allow to stand for a few minutes to develop flavors.
- When ready to serve, add sherry. Serves 6.
These chicken recipes will make you feel like a gourmet cook in front of your family and friends! No one would guess you prepared this dish in minutes. But that is okay; we won’t tell! This dish cooks on top of the stove in a matter of minutes. Add some minute brown rice and steamed broccoli for a quick, easy, and complete meal that is quick and easy. If you want to serve dessert, that can be quick and easy, too. Serve vanilla ice cream topped with fresh berries.
Quick and Easy Chicken with Wine Sauce
4 (1 lb) skinless, boneless chicken breasts
1/3 cup all-purpose flour
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup butter
8 oz fresh mushrooms, sliced
1/3 cup white wine (or chicken broth)
1/4 cup chopped fresh parsley
3/4 cup whipping cream
Pound each chicken breast to about 1/4-inch thickness. On waxed paper or in a pie plate, mix together the flour, salt, and pepper. Coat the chicken with the flour mixture and shake off excess flour. Melt the butter in a large skillet over medium heat. Add the chicken and cook over medium-high heat about 3 to 4 minutes per side or until browned and cooked through. Remove from the skillet and cover with foil to keep warm. Add the mushrooms and wine to the skillet. Cook, stirring constantly for a couple of minutes. Add the parsley and whipping cream to the skillet. Cook, stirring constantly, a couple of minutes or until the sauce thickens. Serve the sauce over the chicken.
For more of Linda’s quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com
Molten Chocolate Cake (serves 6)
Powder sugar for dusting
4 large egg yolks
4 large whole eggs
1/2 cup sugar
1/2 lb. high-quality, bittersweet chocolate, chopped
1 tbsp plus 1 tsp cake flour (plus more for dusting)
2 sticks unsalted butter
Preheat oven to 350 degrees. Using vegetable spray, grease (6) 6-ounce ramekins and dust with cake flour.
In the top of a double boiler, melt the butter and chocolate. Remove from heat and whisk in sugar, whole eggs, and egg yolks. Whisk in the cake flour.
Evenly distribute the batter among the 6 ramekins, and bake for 10 minutes or until the sides of the cakes are set but the center still jiggles.
Let the cakes cool for 2-3 minutes, then run a thin knife around the sides and invert onto plates. Garnish with powder sugar and serve with either vanilla ice cream or a dollop of whipped cream.