Easy She Crab Soup Recipe That You'll Love
This creamy, rich she crab soup brings low country flavor to your table with tender lump crabmeat, a flavorful seafood stock base, warm spice, and smooth heavy cream—all ready in under 30 minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ¼ cup butter
- ¼ cup onion minced
- ¼ cup flour
- 3 cups seafood stock
- 2 cups heavy cream set out for a few minutes to prevent curdling
- ½ teaspoon Worcestershire sauce
- ½ teaspoon lemon zest
- ½ teaspoon mace or nutmeg as substitute
- 1 teaspoon Old Bay Seasoning
- ¼ teaspoon cayenne pepper
- 1½ teaspoons salt divided
- 1 pound lump crab meat picked through and divided
- ¼ cup dry sherry
Instructions
Instructions
- Melt butter in a large stock pot or dutch oven over medium heat.
- Add onion and cook until soft and translucent, about 3-4 minutes.
- Whisk in the flour and cook 1-2 minutes until lightly golden.
- Slowly whisk in the seafood stock and bring to a simmer.
- Stir in tempered heavy cream, Worcestershire, lemon zest, mace, Old Bay, cayenne powder, and 1 teaspoon salt. Stir well.
- Simmer over low heat for 20 minutes, stirring occasionally.
- Stir in half the crab meat. Mix remaining crab, ½ teaspoon salt and sherry in a separate bowl.
- To serve, ladle soup into bowls and top with sherry-crab mixture.
Notes
Use seafood stock for best flavor. Always check crab meat for shells before use. For extra depth, garnish with parsley and serve with crusty bread.