She Crab Cream of Crab Soup
Indulge in the luxurious flavors of She Crab Cream of Crab Soup, a Southern classic that embodies coastal elegance. This rich and velvety seafood soup combines lump crab meat with a silky blend of whole milk, heavy cream, and seafood stock, creating a creamy base infused with the savory notes of Old Bay seasoning, sherry, and a touch of freshly grated nutmeg. The optional addition of roe brings an extra depth of richness, perfect for elevating this dish to gourmet status. A delicate roux and tempered egg yolks ensure a smooth, luscious consistency, while garnishes of fresh parsley and paprika add a vibrant finishing touch. Ideal for dinner parties or cozy evenings, this soup pairs beautifully with crusty bread or oyster crackers. Satisfy your cravings with this comforting recipe that celebrates the essence of coastal cuisine.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 1 medium Yellow onion, finely diced
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Seafood stock
- 1 pound Lump crab meat
- 2 large Egg yolks
- 2 tablespoons Dry sherry
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Ground white pepper
- 0.125 teaspoons Freshly grated nutmeg
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 1 teaspoon Paprika (for garnish)
- 2 tablespoons Roe (optional, for added richness)
Instructions
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes.
Sprinkle the flour over the onion and stir to combine, creating a roux. Cook the roux for 2-3 minutes, stirring frequently, to remove the raw flour taste.
Gradually whisk in the milk and seafood stock, ensuring the mixture remains smooth. Continue to stir as the soup thickens, about 5-7 minutes.
Reduce the heat to low and stir in the heavy cream, Old Bay seasoning, kosher salt, white pepper, and nutmeg.
In a small bowl, whisk together the egg yolks and sherry. Slowly temper the egg mixture by adding a ladleful of the hot soup to it, whisking constantly. Then, pour the tempered mixture back into the soup, stirring to combine.
Add the lump crab meat and roe (if using) to the pot. Gently heat the soup for an additional 5-7 minutes, being careful not to let it boil.
Taste and adjust seasoning if needed, adding more salt or sherry to your preference.
Ladle the soup into bowls. Garnish with fresh parsley, a sprinkle of paprika, and an optional dollop of roe for presentation.
Serve immediately with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 5.2 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 178 mg | 14% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 501 mg | 11% | |
*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.
