Married to the Mid-Atlantic
 
“Red’s” Maryland She-Crab Soup

Shannon Overmiller
Executive chef, The Majestic

A Maryland native, Shannon Overmiller proudly showcases indigenous foods as head toque at Alexandria’s recently resurrected Majestic—where her signature she-crab soup fits squarely with the restaurant’s locally-driven mission. “She [Overmiller] feels it so important to recognize and embrace the ingredients that come from this particular part of the U.S., such as the crab and the produce,” says a restaurant spokeswoman.

Photography by James Kim

PREP TIME: 30 MIN. COOK TIME: 20 MIN. SERVES 8

INGREDIENTS
1 pound Maryland jumbo lump, blue crabmeat (de-shelled)
1/2 cup sherry
1 cup onion, small dice
1/2 cup celery, small dice
1/2 pound butter
1/2 cup flour
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
2 quarts half-and-half cream
Salt and fresh ground pepper to taste

PREPARATION
In large pot, heat half the butter (1/4 pound) along with the onions and celery. Add salt and pepper to taste.Sweat until translucent and tender.

Add flour, then cook until blond in color and a smooth consistency is achieved.

Add Worcestershire and Tabasco.

Add sherry, then reduce. Once properly reduced, add half-and-half.

Add crab meat and heat to just below boiling, but do not boil.

Add remaining butter at the end to enrich.

Check seasoning. Serve and enjoy.

(According to Overmiller, “This is even better the next day.”)

(November 2007)