How to make Parson’s Table She Crab Soup | Grand Strand Magazine - Myrtle Beach, SC

Ingredients

• 1/4 pound butter
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped shallots
• 1/4 cup cooking sherry
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1/2 teaspoon Old Bay seasoning
• 1 cup flour
• 1/2 gallon whole milk
• 1 cup water
• 1 pound lump crabmeat, picked clean
• 1/4 pound crab roe, picked clean
• Extra cooking sherry for serving, as you like