Sherry She‑Crab Soup with Pork Cracklings

S6 E06 | Rob Lowe, Adam Ray And Me = Three Heartthrobs | Something's Burning

Rob Lowe and Adam Ray swing by and it’s exactly the hang you’re hoping for: low‑country sherry she‑crab soup, crispy pork cracklings, A‑list stories, killer impressions, and some marital wisdom from Rob. (Jalapeño cheddar biscuits make a cameo, too.)

Pork Cracklings

Ingredients:

  • 5 lb pork belly, skin on
  • Canola oil for frying (about 3 cups; more as needed)
  • 3 Tbsp fine sea salt
  • 2 Tbsp light brown sugar
  • 2 Tbsp garlic powder
  • 1 Tbsp smoked paprika
  • 1 Tbsp onion powder
  • 1 Tbsp ground black pepper
  • 1 tsp cayenne

Steps:

  1. Place pork belly skin‑side down and trim a thin slice from the bottom to even it out. Pat very dry with paper towels; cut into 1‑inch cubes.
  2. In a large cast‑iron Dutch oven fitted with a deep‑fry thermometer, heat oil over medium to 225–250°F. Add pork cubes and stir so they don’t stick. Cook, stirring regularly and maintaining 200–250°F, for 20–25 minutes until golden and skin is blistering.
  3. Mix the seasoning: salt, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and cayenne.
  4. Remove pork with a slotted spoon to a paper‑towel‑lined plate. Cool 15 minutes, then refrigerate. Skim out stray bits from the oil; reserve Dutch oven and oil for the second fry.
  5. Reheat oil to 375°F. Fry pork in two batches until very golden and puffed, about 2 minutes. Drain on paper towels and dust immediately with seasoning blend.

Sherry She‑Crab Soup

Ingredients:

  • 1/2 cup unsalted butter
  • 1 small yellow onion, finely chopped
  • 1/2 stalk celery, finely chopped
  • 1/2 small carrot, finely chopped
  • 2 garlic cloves, grated (microplane)
  • 1/4 cup all‑purpose flour
  • 3 cups seafood stock
  • 2 cups heavy cream (warmed separately)
  • 1 tsp Worcestershire sauce
  • 1/4 cup sherry wine
  • 1 lb lump blue crab meat, picked over
  • 1 tsp Old Bay seasoning
  • Kosher salt & black pepper, to taste
  • Chopped chives, for garnish

Steps:

  1. Melt butter in a heavy pot over medium heat. Sauté onion, carrot, and celery about 6 minutes. Add garlic and cook 1 minute more.
  2. Stir in flour to make a blond roux, cooking 2–3 minutes until lightly golden.
  3. Slowly whisk in seafood stock, a little at a time, to avoid lumps. Add Old Bay, Worcestershire, and a pinch of salt & pepper. Reduce to a gentle simmer.
  4. Warm the heavy cream in a separate small pot over low heat (do not boil). Gradually whisk warm cream into the soup; let it quietly simmer.
  5. Stir in lump crab (reserve a little for garnish) and sherry; cook 5 minutes. Taste and adjust seasoning.
  6. Ladle into bowls; garnish with reserved crab and chopped chives. Float a few pork cracklings in the center like croutons.
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