If you've ever tasted she-crab soup, you know it's like a warm hug in a bowl — rich, creamy, and just the right balance of briny sweetness. But have you ever wondered where this Southern ...

Sauté an additional 3 minutes. Add flour, stirring to mix. Slowly add shellfish stock, one ladle at a time, until a soup-like consistency is achieved. Bring to a rolling boil then reduce to simmer.

Warm eight soup bowls in the oven. Garnish each bowl with a small mound of crab salad, drizzle with pumpkin-seed oil and pomegranate seeds, and ladle in the soup. (Published 2013) ...