Why You’ll Love This Recipe

• Rich and Creamy: The combination of seafood stock, heavy cream, and whole milk creates a velvety texture.
• Loaded with Crab Meat: Features generous portions of lump crab meat for a truly indulgent experience.
• Perfect for Special Occasions: Elegant and flavorful, this soup is great for dinner parties or holiday gatherings.
• Easy to Make: Simple ingredients and step-by-step instructions make it accessible for home cooks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:

• 4 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 4 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1 cup whole milk
• ½ teaspoon Old Bay seasoning
• ½ teaspoon white pepper
• ¼ teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• 1 pound lump crab meat (preferably blue crab)
• 2 tablespoons dry sherry

For Garnish:

• 2 tablespoons fresh chives or parsley, chopped
• Extra crab meat for topping
• A sprinkle of Old Bay seasoning

Directions

1. Sauté the Aromatics

In a large pot over medium heat, melt the butter. Add the chopped onion, celery, and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.

2. Create the Base

Stir in the flour and cook for about 1-2 minutes, stirring constantly to prevent burning. Gradually whisk in the seafood stock to ensure a smooth consistency.

3. Make It Creamy

Lower the heat and stir in the heavy cream and whole milk. Add Old Bay seasoning, white pepper, paprika, and salt. Stir to combine.

4. Incorporate the Crab and Sherry

Gently fold in the lump crab meat, being careful not to break it apart. Stir in the dry sherry, allowing the flavors to meld. Simmer for about 10 minutes, making sure not to let it boil.

5. Serve and Garnish

Ladle the soup into bowls and top with additional crab meat. Garnish with chopped chives or parsley and a sprinkle of Old Bay seasoning. Serve warm.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

Variations

• Substitute the Stock: If seafood stock is unavailable, chicken broth works as a great alternative.
• Spice It Up: Add a dash of cayenne pepper for extra heat.
• Extra Creaminess: Blend half of the soup before adding the crab meat for a smoother consistency.
• Lighter Option: Use half-and-half instead of heavy cream for a lighter version of the soup.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently over low heat on the stovetop, stirring occasionally. Avoid boiling to prevent curdling.

FAQs

What is She-Crab Soup?

She-Crab Soup is a creamy seafood bisque made with crab meat, cream, and a hint of sherry, commonly found in Southern cuisine.

Can I use canned crab meat?

Fresh lump crab meat is best for flavor and texture, but high-quality canned or refrigerated crab meat can be used as a substitute.

What does sherry add to the soup?

Sherry adds depth and a slightly sweet, nutty flavor that complements the richness of the crab and cream.

Can I make this soup ahead of time?

Yes, you can prepare it in advance, but add the crab meat just before serving to maintain its texture and freshness.

What should I serve with She-Crab Soup?

This soup pairs well with crusty bread, oyster crackers, or a fresh side salad.

Conclusion

She-Crab Soup is a rich and satisfying dish that brings a taste of coastal cuisine to your table. With its creamy base, flavorful crab meat, and signature sherry infusion, it’s perfect for both special occasions and cozy dinners. Whether served as an appetizer or a main course, this classic Southern favorite is sure to impress

Classic She-Crab Soup

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This Classic She-Crab Soup is a rich, creamy, and flavorful Southern seafood bisque made with lump crab meat, cream, and a hint of sherry. A Charleston favorite, this elegant dish is perfect for special occasions or a cozy night in. Serve it with crusty bread or oyster crackers for a truly indulgent experience.

• Author: Laura
• Prep Time: 10min
• Cook Time: 25min
• Total Time: 35min
• Yield: 4servings
• Category: Soup, Appetizer
• Method: Stovetop
• Cuisine: Southern, American

Ingredients

For the Soup:

• 4 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 4 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1 cup whole milk
• ½ teaspoon Old Bay seasoning
• ½ teaspoon white pepper
• ¼ teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• 1 pound lump crab meat (preferably blue crab)
• 2 tablespoons dry sherry

For Garnish:

• 2 tablespoons fresh chives or parsley, chopped
• Extra crab meat for topping
• A sprinkle of Old Bay seasoning

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Instructions

• Sauté the Aromatics: In a large pot over medium heat, melt butter. Add onion, celery, and garlic; sauté for 3-4 minutes until softened and fragrant.
• Create the Base: Stir in flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in seafood stock for a smooth consistency.
• Make It Creamy: Reduce heat and stir in heavy cream, whole milk, Old Bay seasoning, white pepper, paprika, and salt. Mix well.
• Add Crab & Sherry: Gently fold in lump crab meat, being careful not to break it apart. Stir in sherry and let the flavors meld, simmering for 10 minutes (do not boil).
• Serve & Garnish: Ladle into bowls and top with extra crab meat, chopped chives or parsley, and a sprinkle of Old Bay seasoning. Serve warm.