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She Crab Soup Recipe

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4.2 from 42 reviews

She Crab Soup is a rich and creamy seafood soup featuring lump crabmeat and crab roe, balanced with aromatic spices and a touch of dry sherry. This classic Lowcountry dish is luxuriously smooth with a subtle heat and bright lemon zest, perfect as an elegant appetizer or main course.

Ingredients

Soup Base

  • 4 tablespoons butter
  • 1/2 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour

Liquids and Dairy

  • 2 cups seafood stock (or 1 cup clam juice + 1 cup chicken stock)
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1/4 cup dry sherry, divided

Seasonings and Spices

  • 1/4 teaspoon ground mace
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Old Bay seasoning (optional)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon zest
  • Salt to taste

Seafood

  • 1 pound lump crabmeat, picked over and divided
  • 2 tablespoons crab roe (or 2 hard boiled egg yolks, crumbled)

For Serving

  • Chopped chives
  • Paprika
  • Olive oil drizzle
  • Extra dry sherry

Instructions

  1. Prepare the base: Melt the butter in a Dutch oven or large pot over medium heat. Add the finely chopped onion and celery, cooking for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
  2. Add flour: Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to form a roux. Take care not to let it brown to maintain a light color.
  3. Incorporate stock: Gradually whisk in the seafood stock a splash at a time until the mixture is smooth. Bring to a simmer and cook for 5 minutes until the base thickens.
  4. Add dairy and spices: Reduce heat to low. Slowly whisk in the whole milk and heavy cream. Add ground mace, white pepper, cayenne pepper, optional Old Bay seasoning, Worcestershire sauce, and lemon zest. Simmer gently for 15 minutes, whisking often to prevent scorching. Do not allow the soup to boil.
  5. Mix in roe and crab: Stir in the crab roe, half of the lump crabmeat, and 2 tablespoons of the dry sherry. Heat through gently for about 3 minutes. Taste and season with salt as needed.
  6. Prepare remaining crab: In a small bowl, toss the remaining crabmeat with the remaining 2 tablespoons of dry sherry and a pinch of salt to marinate briefly.
  7. Serve: Ladle the soup into bowls and top each with a spoonful of the sherried crab mixture. Garnish with chopped chives, a dusting of paprika, and a drizzle of olive oil. Serve with extra dry sherry on the side for added flavor.

Notes

  • If crab roe is unavailable, finely crumbled hard-boiled egg yolks can be used as a substitute to mimic the texture and richness.
  • Use fresh lump crabmeat for the best flavor and texture; avoid canned or frozen varieties if possible.
  • Simmer the soup gently to prevent dairy from curdling and maintain a smooth texture.
  • Adjust cayenne and Old Bay seasoning levels based on your preferred spice tolerance.
  • This soup pairs beautifully with crusty bread or a light green salad for a complete meal.

Find it online: https://recipethrive.com/she-crab-soup-recipe/