Sherry Wine She-Crab Soup with Pork Cracklings and Jalapeño Cheddar Biscuits

S6 E6 | Rob Lowe + Adam Ray | Rob Lowe, Adam Ray And Me = Three Heartthrobs | Something’s Burning

Rob Lowe and Adam Ray swing by the kitchen and it’s as good as you’re hoping it is. Between the low-country she-crab soup, the pork cracklings, and the stories that Rob shares—it’s a dream come true. It doesn’t hurt that Adam pulls out some of his best impressions and Rob offers marital advice.

Pork Cracklings

Ingredients

  • 5 lb pork belly, skin on
  • ~3 cups canola oil for frying
  • 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 pepper

Steps

  1. Trim and cube pork belly into 1-inch pieces. Pat dry thoroughly.
  2. Heat oil in a Dutch oven to 225–250 °F; fry pork 20–25 min until golden and blistered. Drain.
  3. Mix seasoning blend of salt, brown sugar, garlic powder, onion powder, paprika, cayenne and pepper.
  4. Cool 15 min and re-fry at 375 °F 2 min until puffed and golden. Season immediately.

She-Crab Soup

Ingredients

  • ½ cup unsalted butter
  • 1 small yellow onion, finely chopped
  • ½ stalk celery, finely chopped
  • ½ small carrot, finely chopped
  • 2 cloves garlic, grated
  • ¼ cup all-purpose flour
  • 3 cups seafood stock
  • 2 cups heavy cream
  • 1 tsp Worcestershire sauce
  • ¼ cup sherry wine
  • 1 lb lump blue crab meat
  • 1 tsp Old Bay seasoning
  • Salt and pepper to taste
  • Chopped chives for garnish

Steps

  1. Sauté onion, carrot and celery in butter 6 min; add garlic 1 min more.
  2. Whisk in flour for 2–3 min to make a light roux.
  3. Gradually add stock; season with Old Bay and Worcestershire; simmer gently.
  4. Warm cream separately, then whisk into soup. Add crab and sherry; cook 5 min.
  5. Garnish with reserved crab, chives, and pork cracklings.

Jalapeño Cheddar Biscuits

Ingredients

  • 2¼ cups all-purpose flour
  • 6 tsp baking powder
  • 2 tsp sugar
  • 1 tsp salt
  • 1¼ cups extra sharp cheddar, grated
  • 2 jalapeños (1 diced, 1 sliced)
  • 8 tbsp cold unsalted butter, cubed
  • 1 cup cold buttermilk
  • Melted butter for tops

Steps

  1. Preheat oven to 450 °F; line baking sheet with parchment.
  2. Mix dry ingredients plus cheese and diced jalapeño.
  3. Cut in butter until coarse crumbs form; add buttermilk to form sticky dough.
  4. Roll ¾″ thick; cut biscuits; top with jalapeño slices; bake 15 min until golden.

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