The Very Best She Crab Soup Ever
Dive into coastal decadence with *The Very Best She Crab Soup Ever,* a creamy, velvety delight that celebrates the sweet, delicate flavors of blue crab. This iconic Southern dish combines rich lump crab meat and optional crab roe for a luxurious depth, all elevated by a touch of dry sherry and the signature zest of Old Bay seasoning. A classic roux forms the perfect base, while a blend of heavy cream and milk creates an irresistibly smooth texture. Finished with fresh parsley and a dash of paprika, this she-crab soup is a crowd-pleasing appetizer or comforting main course that’s perfect for any occasion. Ready in just 45 minutes, it’s a must-try recipe for seafood lovers craving an authentic Lowcountry experience.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 medium Yellow onion, finely diced
- 2 stalks Celery, finely diced
- 2 cloves Garlic, minced
- 4 cups Chicken or seafood stock
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Freshly ground black pepper
- 0.5 teaspoon Kosher salt
- 0.25 cup Dry sherry
- 1 pound Lump crab meat, picked clean of shells
- 0.25 cup Crab roe (optional, if available)
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Paprika (for garnish)
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat. Add the flour and whisk continuously to make a roux. Cook for 2-3 minutes, until the mixture is bubbly and begins to turn golden in color.
Add the diced onion and celery to the pot. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
Slowly whisk in the chicken or seafood stock, ensuring no lumps remain from the roux. Bring the mixture to a simmer and cook for 5 minutes to allow it to thicken slightly.
Stir in the heavy cream and whole milk. Add the Old Bay seasoning, black pepper, and kosher salt. Simmer gently over medium-low heat for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the sherry. Allow it to cook for 2-3 minutes to infuse the soup with its flavor.
Gently fold in the lump crab meat and crab roe, if using. Stir carefully to avoid breaking up the crab meat too much.
Simmer the soup for another 5 minutes to heat through. Taste and adjust seasoning as needed.
Serve the she crab soup hot, garnished with fresh parsley and a light sprinkling of paprika. Optionally, drizzle a small splash of sherry on top for added richness.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 407 mg | 9% | |
*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.
