Savory She Crab Soup for Cozy Southern Nights

Experience the comforting warmth of She Crab Soup, a Southern classic perfect for chilly evenings.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 cups

Course: Soups

Cuisine: Southern

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 tablespoons unsalted butter Adds richness; substitute with olive oil for a lighter version.
1 large yellow onion Provides an aromatic base; can swap for shallots for a milder flavor.
2 stalks celery Contributes freshness and crunch; can be omitted if unavailable.
1 carrot Optional; adds depth of flavor; use more celery if not using.
1/4 cup all-purpose flour Thickens the soup; gluten-free flour can be a suitable substitute.

For the Soup

4 cups seafood stock Main flavor base; chicken stock can replace if seafood stock isn’t available.
2 cups half-and-half or heavy cream Ensures creaminess; whole milk can be a lighter alternative.
1 tablespoon dry sherry Adds depth and enhances flavors; use white wine as a substitute if necessary.
1 tablespoon Old Bay seasoning Traditional seafood flavor; a mix of paprika and cayenne can work in a pinch.
1 teaspoon ground white pepper Provides subtle heat; black pepper can be used if unavailable.
to taste salt Enhances all flavors; adjust according to taste.
1 teaspoon paprika Deepens color and flavor; smoked paprika can add an interesting twist.
1 pinch cayenne pepper Optional; for additional heat; omit for a milder soup.

For the Star Ingredient

1 pound lump crab meat The star ingredient, providing texture and flavor; use high-quality refrigerated crab for the best results.
1 tablespoon crab roe Optional; enhances richness; can be omitted based on availability.

For Garnish

to taste chopped fresh parsley or chives Adds a fresh touch; use any fresh herbs available, such as dill.

Equipment

large pot

Method

Step-by-Step Instructions for Creamy Lowcountry She Crab Soup

Sauté the vegetables: Melt 4 tablespoons of unsalted butter in a large pot over medium heat. Add 1 diced yellow onion, 2 chopped celery stalks, and optionally, 1 diced carrot. Sauté for 5-7 minutes until soft and fragrant.
Create the roux: Sprinkle in 1/4 cup of all-purpose flour, whisking to combine smoothly. Cook for 2-3 minutes until light golden.
Add the seafood stock: Gradually whisk in 4 cups of seafood stock and bring to a gentle simmer. Cook uncovered for about 10 minutes.
Incorporate the cream and seasonings: Stir in 2 cups of half-and-half or heavy cream, 1 tablespoon of Old Bay, 1 teaspoon of paprika, and ground white pepper. Cook for another 5 minutes.
Add the star ingredient: Gently fold in 1 pound of lump crab meat and 1 tablespoon of crab roe. Let simmer for an additional 10 minutes without boiling.
Finish with sherry and seasoning: Stir in 1/4 cup of dry sherry and adjust seasoning. Warm for 2-3 minutes before serving.
Garnish and serve: Ladle into bowls, garnish with lump crab meat and chopped herbs. Serve hot.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 14gProtein: 20gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 900mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

Use high-quality lump crab meat for the best flavor. Control the cream heat when added to avoid scorching. Adjust seasoning according to personal taste. Can customize with shrimp or crab roe.

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