Hurricane Recovery Resources

Got to Be NC
Recipe by: Lisa Prince

Gail’s She Crab Soup

Gail Fuller took first place with this recipe at the NC State Fair back in 2003 and is still a favorite of mine.  I like to serve it with fresh black pepper and sherry.  It is spicy so cut back on the Old Bay and/or the paprika if you don’t like things that have some heat.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: Crab, Potatoes, Carrots, Dairy

Print Recipe

Ingredients

1
quart water
2
cubes Herb-Ox Chicken bouillon
3
cups potatoes, diced
2
carrots, diced
1
small onion, finely diced
2
cups crab meat
1
tsp. salt
2
heaping Tbsp. butter
1
can cream of celery soup
1
quart milk
2/3
cup cornstarch
2
Tbsp. Old Bay Seasoning
1
Tbsp. paprika
1
Tbsp. chives
1
Tbsp. dried parsley flakes

Directions

In a large stockpot place water, bouillon, potatoes, carrots, and onion.  Bring to a boil and cook vegetables until tender.

Add crabmeat, salt, butter and soup.  Stir until butter is melted and soup is smooth.

Dissolve cornstarch in milk and add mixture to the pot.

Add Old Bay Seasoning, paprika, chives, and parsley flakes.

Stir over medium heat until thick and bubbly.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.