Recipe: She-Crab Soup (not the Crab Trap's)

SHE CRAB SOUP

2 Tbsp finely chopped shallots
1/3 cup sherry (I use Harvey's Bristol Cream)
1 1/2 pound lump crab meat*
2 Tbsp paprika - that's right!
2 pinches thyme
3 cups bottled clam juice**
2 cups heavy cream
2 tsp cornstarch
1/2 tsp cayenne pepper - that's right
Salt and pepper, to taste

Combine the shallots and sherry in a large saucepan and simmer until reduced by half.

Add the crab, paprika, and thyme, and simmer for 3 minutes.

Add the clam broth and cream and bring to a boil.

Dissolve the cornstarch in 1 tsp water and whisk it into the soup. Simmer for five minutes, adding the seasonings to taste.

*This soup best made with backfin lump meat from a female crab, whence the name. The best paprika is imported from Hungary and should be stored in the freezer once opened.

**Clam broth is widely sold bottled. The soup will be even better if you reserve the broth from freshly steamed clams.

Source: Adapted from Grand Cafe signature recipe at the 5 star Grand Bay Hotel in Coconut Grove.