She-Crab Soup – Rich and succulent crab takes the spotlight in this classic Southern dish! Full of tender crabmeat and mouthwatering deliciousness, this creamy soup is luxurious and creamy comfort food at its best. It’s a soul-warming soup that works as a hearty appetizer or a satisfying main dish!
My family and I visited Charleston, South Carolina, a few years ago. After a relaxing day of touring the charming city, I couldn’t wait to try its famous she-crab soup! One taste, and I was addicted! It combines the star power of a hearty bisque with the elegance of a seafood feast for a 5-star dining experience.
But there’s no need to wait for a trip to South Carolina to indulge in this Southern classic! It’s easily re-created in the comfort of your kitchen whenever a craving hits. Serve it as an impressive starter as a robust main course with a side of crusty bread, and treat your loved ones to a little Southern charm.
Why Is It Called She-Crab Soup?
She-crab soup was first made with roe (eggs) from the female crab. Crab roe adds a one-of-a-kind earthy flavor and a distinct orangey tone to the soup. However, it can be challenging to find crab roe. That’s why most recipes omit the crab roe and call for seafood or fish stock to elevate the flavor.
Recipe Ingredients
- Oil – Butter and olive oil add richness to sauteed veggies.
- Aromatics – Onion, celery, and garlic give the soup its flavor base and delectable aroma.
- Dry Sherry – Adds nutty umami to the soup. If you only have cooking sherry, that works. Cognac and brandy are also fantastic if you have them on hand.
- Flour – All-purpose flour thickens the soup for a creamier texture.
- Seafood Stock – A flavorful boost to the seafood flavor and an essential base for almost any soup.
- Seasonings – Bay leaf, Creole seasoning, bouillon powder, and cayenne pepper create a complex, herby flavor profile and a touch of heat. And fresh lemon juice enhances any seafood with a refreshing tang.
- Crab Meat – Lump crab meat is the leading player in this soup recipe. But feel free to use fresh crab legs if that’s what you have.
- Cream gives the soup an incredible mouth feel for rich and creamy decadence.
How to Make She-Crab Soup
The Soup
- Sauté – Melt butter in a large heavy-bottomed saucepan over medium heat. As the butter melts, add olive oil. Just before the butter completely melts, add onion, garlic, and celery. Sauté for about 3-4 minutes until the onion is translucent and the vegetables are soft. (Photo 1)
- Deglaze – Next, deglaze the pan with dry sherry and continue to cook for about 2 minutes until the liquid has reduced. (Photo 2)
- Whisk – Sprinkle flour over the vegetables and whisk until a thick paste is formed. Sauté for about a minute. (Photo 3)
- Mix – Whisk in seafood stock and continue mixing until fully incorporated and no lumps remain. Add bay leaf, Creole seasoning, bouillon powder, cayenne, and white pepper. Mix to fully combine. (Photo 4)
- Cook – Bring the soup to a boil, then reduce the heat to medium-low and simmer until it slightly thickens (10-12 minutes).
Final Stretch
- Simmer – Add lemon juice, heavy cream, and half of the crabmeat and continue to simmer, stirring occasionally, until slightly thickened, about 5-8 more minutes. Taste and season with salt and pepper. (Photo 5)
- Serve – Take the pan off the heat and remove the bay leaf. Pour about a tablespoon of dry sherry into each serving bowl, and divide the soup among bowls. Top with remaining crabmeat; sprinkle with fresh parsley or chives, and enjoy. (Photo 6)
Recipe Variations
- Seafood Add-Ins: If you can find it, ¼ cup of crab roe makes an impressive addition to the soup! Or add other shellfish, such as clams, mussels, or lobster meat.
- Stock Swap: Substitute the seafood stock with bottled clam juice or chicken stock. You can even use vegetable stock in a pinch.
- Cream Substitute: Replace the heavy cream with half-and-half or whole milk for a lighter option.
- Cream of Tomato: Add half a cup of pureed roasted tomatoes for the ultimate cream of tomato soup.
- Old Bay Seasoning: I love making my own seasoning mixes, but Old Bay also works excellent for seafood. A dash of Worcestershire sauce is good too.
Tips and Tricks
- Keeping the veggies small is important so the soup is smooth and creamy. Dice the veggies as small as possible; grating them also works well.
- For a super silky texture, use an immersion blender to puree the soup before adding the crab meat.
- Resist the temptation to add all the crabmeat at once. Separating the meat and adding half at the end keeps the pieces intact and prevents overcooking.
Make-Ahead Instructions
You can make the she-crab soup a day or two before adding the cream and crab meat. When ready to serve, heat your soup, then add the cream, crabmeat, and sherry as instructed in the recipe.
Serving and Storage Instructions
She-crab soup is nothing short of fantastic served right off the stove with a fresh, crusty roll.
Leftover she-crab soup will last 2-3 days in the refrigerator. It also freezes nicely for 3 months. Reheat the thawed soup gently in a saucepan over medium heat until warmed through.
FAQs
I love lump crabmeat because of its succulent taste and great texture. However, I’ll often opt for claw meat since it’s usually easier to find and easier on the pocketbook. 😉
No. Contrary to what the name suggests, you can use meat from either male or female crabs. And you’ll get the same delectable results!
You can! Simply replace the all-purpose flour with rice flour. You will also want to check your bouillon powder to make sure it doesn’t have gluten-containing ingredients.
What to Serve With She-Crab Soup
I love serving this soup with a side of bread to soak up every drop of its creamy deliciousness. Homemade brioche buns or garlic knots are some family favorites. Or I’ll whip up a skillet cornbread for a complete Southern experience!
More Hearty Soup Recipes to Try
Conclusion
Enjoy this soul-satisfying she-crab soup on a chilly day. Do you use this soup as a starter or a main dish? Let me know your thoughts in the comments below.
She-Crab Soup
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Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 3-4 cloves garlic, minced
- 1 cup dry sherry, divided
- 3 tablespoons flour
- 2 cups seafood stock
- 1 bay leaf
- 1 teaspoon Creole seasoning
- 1 tablespoon bouillon powder
- ¼ teaspoon cayenne
- ½ teaspoon white pepper
- 1 tablespoon fresh lemon juice
- 1 pound crab meat
- 1 cup heavy cream
- Kosher salt to taste
Instructions
- Melt butter in a large heavy-bottomed saucepan over medium heat. As the butter melts, add olive oil. Just before the butter completely melts, add onion, garlic, and celery. Sauté for about 3-4 minutes until the onion is translucent and the vegetables are soft.
- Next, deglaze the pan with dry sherry and continue to cook for about 2 minutes until the liquid has reduced.
- Sprinkle flour over the vegetables and whisk until a thick paste is formed. Sauté for about a minute.
- Whisk in seafood stock and continue mixing until fully incorporated and no lumps remain. Add bay leaf, Creole seasoning, bouillon powder, cayenne, and white pepper. Mix to fully combine.
- Bring the soup to a boil, then reduce the heat to medium-low and simmer until it slightly thickens (10-12 minutes).
- Add lemon juice, heavy cream, and half of the crabmeat and continue to simmer, stirring occasionally, until slightly thickened, about 5-8 more minutes. Taste and season with salt and pepper.
- Take the pan off the heat and remove the bay leaf. Pour about a tablespoon of dry sherry into each serving bowl, and divide the soup among bowls. Top with remaining crabmeat; sprinkle with fresh parsley or chives, and enjoy.
Tips & Notes:
- Keeping the veggies small is important so the soup is smooth and creamy. Dice the veggies as small as possible; grating them also works well.
- For a super silky texture, use an immersion blender to puree the soup before adding the crab meat.
- Resist the temptation to add all the crabmeat at once. Separating the meat and adding half at the end keeps the pieces intact and prevents overcooking.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Crystal says
I can’t wait to try this recipe! Looks delicious. What can I use in place of the bouillon powder? I’m not a fan of the ingredients but I do know it adds a lot of flavor and I don’t want to take away from that.
Imma says
I understand about not wanting to use bouillon powder. Natural food stores should have a chemical free alternative. But I love making stock (beef or chicken bones), and then simmering it until it’s concentrated. Then you can either dehydrate it and make your own healthy bouillon powder, or you can freeze it in ice cube trays and use one cube for a tablespoon of powder.
Crystal says
Thank you! I never knew that there is chemical free alternative. I will have to try your suggestions.
Imma says
Awesome!!! Can’t wait to know how it turns out for you.