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Authentic She Crab Soup

A close-up of a bowl of creamy crab soup generously topped with large flakes of white crab meat.
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A rich and creamy Southern classic soup featuring lump crab meat and a touch of sherry.

Ingredients

Scale
  • 1 pound lump crab meat, picked over
  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped celery
  • 1/4 cup all-purpose flour
  • 4 cups chicken or seafood stock
  • 1 cup heavy cream
  • 1/2 cup half and half
  • 1/4 cup dry sherry
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper to taste

Instructions

  1. Gently pick through the lump crab meat, removing any shell pieces. Set aside.
  2. Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the stock until the mixture is smooth. Bring to a simmer and cook until the mixture thickens slightly, about 5 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and half and half. Heat through, but do not boil.
  6. Stir in the nutmeg and cayenne pepper. Season with salt and pepper.
  7. Remove the soup from the heat. Stir in the dry sherry.
  8. Gently fold in the reserved lump crab meat. Heat for 2 minutes until the crab is warmed through. Do not boil after adding the crab or sherry.
  9. Serve immediately.

Notes

  • For the most authentic flavor, use a good quality dry sherry.
  • If you prefer a smoother texture, you can blend one cup of the soup base before adding the cream and crab meat.
  • Use fresh crab stock if available for the best results.

Nutrition

Find it online: https://epicureempire.com/best-crab-soup-recipe-she-crab-soup/