Follow by Email

Friday, February 27, 2015

She Crab Soup


She crab soup is one of my all time favorite soups. I grew up in the South part of Virginia and this was actually a soup served in many restaurants. When I moved to Florida I use to ask people where I could get some because lets face it, she crab soup is one of those foods you get a major craving for. Well, NO ONE knew what the hell I was talking about. She what? I'm confused, are you saying SHE? What is it?...... Lord, I knew I was never going to find a restaurant who served it. :-/ SO I have made a few different versions while living in FL but never loved enough to share the recipe or make again. Well, this one right here is amazing. It is a little more fancy and flavorful than most she crab soups I have had but if that's all you are having for dinner you want it be GOOD :}

Ingredients
  • 2 shallots, minced
  • 2 ribs celery, minced
  • 1 cup white wine
  • 1 cup dry sherry
  • 2 cups crab stock (or vegetable stock)
  • 1 tsp Worcestershire sauce
  • 1 ½ tsp Old Bay Seasoning
  • 1 qt heavy cream
  • 2 bay leaves
  •  lump crab meat  cans of lump crab meat
  • 10 oz. roux
  • Salt and Pepper to taste

To make roux:

  • 3/4 cup flour
  • 3/4 cup butter


In a saucepan over medium heat melt the butter. Once the butter is completely melted, slowly whisk in the flour until combined. Cook roux for 1 minute, stirring constantly; it will smell nutty. Set the roux aside until ready to be added to the soup. You may need to heat the roux up a little to get it back to pouring consistency. 




In a large pot over medium heat, sweat shallots and celery until tender; about 8 minutes. Add Worcestershire sauce and Old Bay; cook for 1 minute. Next add white wine, sherry and crab stock. Bring to a boil and boil for 5 minutes.
When the liquid is simmering, add the heavy cream and bay leaves. Bring the liquid to a simmer and slowly whisk in the prepared roux. If you prefer your she crab soup to be less thick, just add less roux! Once thickened, add crab and salt and pepper to taste. Finish with a splash of sherry. 

I hope ya'll enjoy this as much as we did. It is a little rich so a small cup may be enough to satisfy your taste :}




Live, Laugh and Love,
With Lana

Sunday, February 1, 2015

Kombucha Kandy



I chopped up my SCOBY into bite sized pieces using a very sharp knife (they can be tough to cut so I used a pizza cutter!)


 Then I mixed the kombucha pieces with some sugar and frozen blueberries


 Next, I put the kombucha scoby pieces, blueberries and sugar on the stove and simmered them for about 10 minutes. The will even pop at you a little :]

 Then, I put each kombucha piece out to dry on a piece of wax paper.



 They taste like a sweet and sour candy! If I didn’t know it was a Kombucha SCOBY, I think the texture might be a bit more appealing. My dughter LOVED them. I gave her one and she said " thats good mommy" then I bagged them up and put them in the fridge and she came back and asked where her gummies went. So I gave her a few to take with her to play!