She Crab Soup
Indulge in the rich, coastal flavors of She Crab Soup, a classic Southern dish that combines velvety creaminess with the delicate sweetness of fresh crabmeat. This elegant recipe features a savory base of butter and roux, enhanced with aromatic onions and celery, and infused with the complex notes of dry sherry and Old Bay seasoning. The addition of hard-boiled egg yolks lends a luxurious texture, while a touch of Worcestershire sauce deepens the flavor profile. Perfect for entertaining or savoring on a chilly evening, this soup is best served piping hot, garnished with fresh parsley, paprika, and accompanied by crusty bread or crackers. Whether you're hosting a dinner party or simply craving something comforting, She Crab Soup is sure to impress with its creamy richness and sophisticated taste.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 1 medium Yellow onion, minced
- 2 stalks Celery, finely chopped
- 4 cups Chicken or seafood stock
- 2 cups Heavy cream
- 1 pound Crabmeat (lump or claw), picked for shells
- 1 cup Dry sherry
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, finely chopped
- 2 yolks Hard-boiled egg yolks, finely crumbled
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
In a large pot over medium heat, melt the butter until bubbling. Stir in the flour and cook for 2-3 minutes, whisking constantly, to make a light roux.
Add the minced onion and chopped celery to the pot, and sauté for 3-4 minutes until softened but not browned.
Gradually whisk in the chicken or seafood stock to avoid lumps, and bring the mixture to a gentle simmer. Cook for 5-7 minutes, allowing the soup base to thicken slightly.
Lower the heat and slowly stir in the heavy cream. Let the soup cook for another 5 minutes, stirring frequently to ensure it doesn’t scorch.
Add the crabmeat, sherry, Old Bay seasoning, Worcestershire sauce, salt, and black pepper. Cook over low heat for 10 minutes, stirring occasionally.
Remove the soup from heat and stir in the chopped parsley and crumbled hard-boiled egg yolks for added richness.
Taste and adjust the seasonings if needed. If the soup is too thick, add additional stock or cream to reach the desired consistency.
Ladle the soup into bowls, and garnish with a sprinkle of paprika and additional parsley, if desired. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.1 g | 286% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1220 mg | 407% | |
| Sodium | 7147 mg | 311% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.5 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 500 mg | 38% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2472 mg | 53% | |
*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.
