She Crab Soup
This she crab soup recipe brings together sweet lump crab meat, a splash of dry sherry, and a rich, velvety broth that tastes like it came straight from a Charleston restaurant. It only takes about 40 minutes from start to finish, and most of that is hands off simmering time.
Equipment
- Dutch oven or heavy bottomed soup pot 5.5 quart or larger
- Whisk
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Fine-mesh strainer Optional, for ultra smooth broth
- Ladle
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion about 1 cup or 150g, finely chopped
- 2 ribs celery finely chopped
- 2 cloves garlic minced
- 1/3 cup all purpose flour about 40g
- 4 cups seafood stock 960ml, or substitute chicken broth or fish stock
- 2 cups half and half 480ml
- 1 pound lump crab meat 450g, picked over for shells
- 1/4 cup dry sherry 60ml, plus more for serving
- 2 teaspoons Old Bay seasoning
- 1/4 teaspoon ground nutmeg
- 1 pinch cayenne pepper optional
- 1 teaspoon Worcestershire sauce
- salt and black pepper to taste
- 1 tablespoon fresh lemon juice about 15ml
- chopped chives or parsley for garnish
- crusty bread or oyster crackers for serving, optional
Instructions
- Finely chop the onion and celery, mince the garlic, and pick through the crab meat to remove any shells. Measure all remaining ingredients before starting.
- Melt the butter in a Dutch oven over medium heat. Add the onion and celery with a pinch of salt and cook for 4 to 5 minutes until soft and translucent. Add the garlic and cook for 1 minute more, stirring constantly.
- Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes until the mixture forms a pale, slightly thickened paste and the raw flour taste is cooked out.
- Slowly pour in the seafood stock while whisking constantly to prevent lumps. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for about 5 minutes until slightly thickened.
- Reduce heat to medium low and slowly stir in the half and half, Old Bay, nutmeg, and cayenne. Simmer gently for 5 to 7 minutes, stirring occasionally, until thickened to a creamy consistency.
- Gently fold in the crab meat, reserving a small handful for garnish. Stir in the Worcestershire sauce and dry sherry and simmer for 3 to 4 minutes to warm the crab through. Adjust salt, pepper, and lemon juice to taste.
- Ladle the hot soup into bowls and top with reserved crab meat, chopped chives or parsley, and an extra dash of sherry if desired. Serve immediately with crusty bread or oyster crackers.
Notes
- Use the best quality lump crab meat you can find, as it is the star of the dish. Fresh or refrigerated pasteurized crab from the seafood case is best.
- Keep the heat low once you add the cream to prevent curdling. Never let the soup come to a rolling boil after the dairy is added.
- Whisk constantly when adding the stock to avoid lumps in your roux and ensure a silky texture.
- Do not skip the sherry, it adds a distinct nutty depth that is hard to replicate. Use real dry sherry, not salty cooking sherry.
- Taste as you go and adjust the seasoning right before serving, since flavors mellow as the soup simmers.
- For a gluten free version, substitute the all purpose flour with a gluten free flour blend or rice flour.
- This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently.
- Freezing is not recommended, as cream based soups tend to separate and turn grainy once thawed.
- Add a splash of Worcestershire and a dash of hot sauce for extra depth and heat if you prefer a spicier soup.
- Swap the half and half for full heavy cream for an even richer, thicker soup, or stir in cooked shrimp along with the crab for a heartier bowl.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 12gProtein: 18gFat: 22gSaturated Fat: 13gCholesterol: 105mgSodium: 780mgFiber: 1gSugar: 4g
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