She-Crab Soup

She-Crab Soup

Thick, rich, and loaded with seafood flavor, She-Crab Soup will transport you to the Carolina low-country in less time than it takes you to clean your bowl.

Ingredients

  • unsalted butter
    4 tbsp.
  • white onion

    chopped

    1 small
  • celery stalk

    finely chopped

    1
  • garlic

    minced

    2 cloves
  • kosher salt

    plus more

    ½ tsp.
  • all-purpose flour
    3 tbsp.
  • sherry
    ½ c.
  • homemade or store-bought seafood stock
    3 c.
  • paprika

    plus more for serving

    1 ½ tsp.
  • old bay seasoning
    1 tsp.
  • bay leaf
    1
  • heavy cream
    2 c.
  • lump crabmeat

    picked over, divided

    1 lb.
  • fresh lemon juice
    2 tbsp.
  • finely chopped chives
    ¼ c.

Directions

  1. 1

    In a large pot over medium heat, melt butter. Add onion, celery, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes.

  2. 2

    Stir in flour to coat vegetables, then whisk in sherry until a thick paste forms. Whisk in stock, paprika, Old Bay seasoning, and bay leaf. Bring to a boil, then reduce heat to medium-low and simmer until slightly thickened, about 10 minutes.

  3. 3

    Add cream and half of crabmeat and simmer, stirring occasionally, until slightly thickened, about 10 minutes longer. Stir in lemon juice. Taste and season with salt.

  4. 4

    Divide soup among bowls. Top with remaining crabmeat; sprinkle with chives and more paprika.

She-Crab Soup

She-Crab Soup

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About this Recipe

Craving the luxurious taste of the Carolina low-country without the travel? This She-Crab Soup delivers a thick, rich, and utterly satisfying seafood experience, ready to enjoy after just 10 minutes of active prep.

What makes this She-Crab Soup truly special is its harmonious blend of classic flavors. A sautéed aromatic base of onion, celery, and garlic builds depth, while a generous pour of sherry infuses a subtle sweetness and complexity. The combination of rich heavy cream, savory seafood stock, and authentic seasonings like paprika and Old Bay ensures a deeply comforting and flavorful bowl, perfectly balanced by a bright squeeze of fresh lemon juice at the end.

Prepare yourself for a bowl of pure indulgence. You'll experience a velvety smooth soup, generously studded with succulent, sweet lump crabmeat. Each spoonful offers a creamy texture that melts in your mouth, followed by a symphony of delicate seafood flavors, a hint of spice from the Old Bay, and a gentle tang from the lemon that keeps it from being overly heavy. It's a comforting yet elegant dish, perfect for those moments you desire something truly special.

While lump crabmeat is the star, you can adjust the balance to your liking. If fresh lump crabmeat isn't readily available, a good quality canned or frozen lump crabmeat, properly drained, will still yield a delicious result. For a slightly different flavor profile, consider adjusting the amount of paprika or Old Bay seasoning to your personal preference, or add a pinch of cayenne pepper for a subtle kick. A splash of dry white wine could stand in for sherry in a pinch, though sherry offers a unique depth.

This She-Crab Soup makes an exquisite appetizer for a dinner party or a delightful light main course alongside a crusty baguette. Garnish generously with additional paprika and a sprinkle of fresh chopped chives for an elegant presentation that truly elevates the experience.

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