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!

Course Main, Soup

Cuisine American, Southern

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 345kcal

Author Imma

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.

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.

Nutrition