Charleston She Crab Soup
Dive into the luxurious flavors of Charleston She Crab Soup, a classic Lowcountry dish that exudes Southern charm and culinary sophistication. This creamy, velvety soup combines tender lump crabmeat, a hint of nutmeg, and the subtle heat of cayenne pepper, all elevated with a splash of dry sherry for a refined finish. Traditional touches like a blonde roux and optional crab roe give this recipe its signature richness and authentic coastal flair. Perfect as an appetizer or a standalone comfort meal, this iconic seafood bisque is a must-try for anyone seeking a taste of Charleston’s culinary heritage. Garnish with fresh parsley and reserved crabmeat for an elegant presentation that's sure to impress!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 1 medium Yellow onion, finely minced
- 2 cups Whole milk
- 2 cups Heavy cream
- 2 cups Fish stock or seafood stock
- 1 pound Fresh or pasteurized lump crabmeat
- 1 cup Dry sherry
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 0.125 teaspoon Ground cayenne pepper
- 0.125 teaspoon Nutmeg
- 2 tablespoons Crab roe (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the finely minced onion and sauté for 3-4 minutes, or until soft and translucent.
Stir in the flour and cook for 2 minutes, stirring constantly, to form a blonde roux.
Slowly whisk in the milk, heavy cream, and fish stock, ensuring there are no lumps.
Bring the mixture to a gentle simmer, stirring frequently to prevent scorching.
Add the lump crabmeat to the pot, reserving a small portion for garnish if desired.
Stir in the dry sherry, salt, white pepper, cayenne pepper, and nutmeg.
If using crab roe, gently fold it into the soup at this stage to enhance the authentic flavor.
Reduce the heat to low and allow the soup to simmer for 20 minutes, stirring occasionally.
Taste the soup and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with reserved crabmeat and freshly chopped parsley.
Serve hot with a drizzle of additional sherry if desired.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 5.2 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 169 mg | 13% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
