Description
Rich, creamy, and infused with Southern charm, She Crab Soup is a luxurious seafood bisque from the Lowcountry, blending lump crab meat, aromatic vegetables, and a hint of dry sherry for a comforting yet elegant dish.
Ingredients
4 tablespoons unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
4 tablespoons all-purpose flour
4 cups seafood stock
2 cups heavy cream
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper (optional)
salt and freshly cracked black pepper to taste
1 pound lump crab meat
2 tablespoons dry sherry
2 tablespoons crab roe (optional)
fresh parsley, finely chopped (for garnish)
paprika (for garnish)
lemon wedges (optional, for serving)
Instructions
1. In a heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds.
2. Stir in the flour to form a roux. Cook for 2–3 minutes until lightly golden, stirring constantly.
3. Gradually whisk in the seafood stock. Bring to a gentle simmer and cook for 10–12 minutes.
4. Lower the heat and slowly stir in the heavy cream. Add Worcestershire sauce, cayenne (if using), salt, and pepper.
5. Fold in the lump crab meat and optional crab roe. Simmer on low for 5 minutes to warm the crab.
6. Remove from heat and stir in the dry sherry. Let rest 2–3 minutes.
7. Ladle into bowls and garnish with parsley, paprika, and lemon wedges.
Notes
Use fresh lump crab meat for best flavor and texture.
Add sherry at the end to preserve its delicate flavor.
Avoid boiling after adding cream to prevent curdling.
Make the soup a few hours ahead and reheat gently.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup / Seafood
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 135mg
Keywords: She Crab Soup, Southern seafood soup, crab bisque