Go Back
Dorothy Thomas

She Crab Soup Recipe

A rich and creamy Southern classic, She Crab Soup is a luxurious blend of fresh crab meat, crab roe, and a velvety sherry-infused broth. This dish is perfect for special occasions or whenever you crave a taste of coastal elegance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Main Course, Soup
Cuisine: American, Coastal, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Fresh crab meat (lump)
  • 2 tbsp Crab roe (optional but traditional)
  • 4 tbsp Butter (unsalted)
  • ¼ cup All-purpose flour
  • ½ cup Onion (finely diced)
  • ½ cup Onion (finely diced)
  • 2 cloves Garlic (minced)
  • 1 cup Heavy cream
  • 2 cups Whole milk
  • 2 cups Seafood or chicken stock
  • ¼ cup Dry sherry
  • 1 tsp Worcestershire sauce
  • ½ tsp Hot sauce (e.g., Tabasco)
  • 1 tsp Old Bay seasoning
  • To taste Old Bay seasoning
  • To taste Black pepper
  • For garnish Fresh parsley (chopped)

Equipment

  • Large soup pot
  • wooden spoon
  • Whisk
  • Measuring cups/spoons
  • Fine-mesh strainer (optional)

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, celery, and garlic. Sauté until softened (about 5 minutes).
  2. Sprinkle flour over the vegetables and stir continuously for 2 minutes to form a light roux.
  3. Slowly whisk in milk, cream, and stock to avoid lumps. Bring to a gentle simmer.
  4. Stir in sherry, Worcestershire, hot sauce, Old Bay, salt, and pepper. Simmer for 10 minutes until slightly thickened.
  5. Gently fold in crab meat and roe (if using). Simmer for another 5 minutes—do not boil vigorously to preserve crab texture.
  6. Taste and adjust seasoning. Ladle into bowls, garnish with parsley, and serve with crusty bread or oyster crackers.

Notes

  • For the best flavor, use fresh lump crab meat (blue crab preferred).
  • No crab roe? A pinch of paprika or a few drops of orange food coloring can mimic the color.
  • Storage: Refrigerate for up to 2 days; reheat gently to avoid curdling.
  • Make it gluten-free: Substitute flour with cornstarch or gluten-free flour blend.