Who would’ve thought that this delicious soup could be frugal? We have so many good memories of family trips to Charleston, SC and enjoying this awesome soup together – even though the crab meat* isn’t quite as fresh, it’s also quite delicious at home!
1/4 pound butter $0.35
1/2 cup flour $0.15
1 cup heavy cream $1.69
1 cup milk $0.16
1 6 ounce can of crab meat $1.99
1 small yellow onion $0.30
1 stalk celery $0.15
1/8 cup sherry $0.25
2 tablespoons olive oil $0.20
salt and pepper to taste $Free(ish)
Total cost: $5.24
Dice the onion and chop the celery into small pieces. In a skillet, saute the onion and celery over medium heat with some salt and pepper and the olive oil until all of the pieces are nice and soft. Take the skillet off of the heat and set aside.
In a saucepan, heat the butter over medium-low heat until just melted and add the flour, stirring constantly to make up a roux. When the mixture is a nice blond color, add the milk and the cream. Turn the heat up to medium and let the mixture start to simmer.
Add the crab and the onion/celery mixture to the pot and reduce the heat to medium low again. Keep it at this heat for 10 minutes. Add the sherry and cook for another two minutes. ENJOY!
*The soup is called she crab soup because it also made with crab roe. We’re being frugal, and Trader Joe’s didn’t have any “she crabs” in the can for $1.99. Feel free to go all out and make this even better, but you might be spending more!