charleston she crab soup recipe

Written ByJenny Smyth Posted on
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The Best charleston she crab soup recipe

I have been making Charleston she crab soup recipe for years, and it’s a staple in our household. My kids love it when I make it for them, and my family always requests it for special occasions.

This recipe is a classic, and it’s easy to see why – the combination of flavors and textures is just right. The soup is creamy and rich, with a subtle sweetness from the crab.

It’s a perfect comfort food for a chilly day or a family gathering. I’ve experimented with different variations over the years, but this one remains my favorite.

The key to making a great Charleston she crab soup is to use high-quality ingredients, especially the crab meat. Freshly caught or frozen crab works best, and be sure to use the right type of potatoes – Yukon golds or Russet are ideal.

As for the technique, it’s all about slow-cooking the soup to bring out the flavors. Don’t rush it, let it simmer for at least an hour to get that perfect consistency.

The result is a deliciously thick and satisfying soup that will leave everyone wanting more.

Charleston She Crab Soup

4.7 from 1323 votes

A rich and creamy soup featuring lump crab meat, sherry, and a touch of heat. This classic Lowcountry dish is perfect for a comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, finely chopped
1 large bell pepper, finely chopped
2 cloves garlic, minced
1/4 tsp cayenne pepper
2 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup shrimp or fish stock
1/2 cup dry sherry
8 oz lump crab meat
2 tbsp fresh lemon juice
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2 green onions, thinly sliced
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Melt butter in a large pot over medium heat.
2Add onion, bell pepper, and garlic.
3Cook, stirring occasionally, until softened and translucent, about 5 minutes.
4The onions should be translucent and slightly golden.
5Stir in cayenne pepper and flour, cooking for 1-2 minutes to remove the raw flour taste.
6Gradually whisk in milk, heavy cream, and stock.
7Bring to a simmer over medium heat, stirring constantly.
8The mixture should thicken slightly.
9Add sherry and bring to a gentle boil.
10Reduce heat to low and let it simmer for 10 minutes, stirring occasionally.
11The soup should reduce slightly and the flavors should meld together.
12Stir in crab meat, lemon juice, and Parmesan cheese.
13Cook for an additional 2-3 minutes, until the crab meat is heated through and the cheese is melted.
14Do not overcook the crab.
15Season with salt and pepper to taste.
16Ladle the soup into bowls and garnish with green onions and parsley.
17Serve immediately while hot.
18The soup should be creamy and the crab meat should be flaky and tender.

🔧Equipment

Large pot
Wooden spoon
Whisk
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 24g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 7g🥩Protein: 18g

📝Notes

Tips: You can adjust the cayenne pepper to your desired level of spiciness. For a smoother soup, use an immersion blender to puree some of the vegetables before adding the cream.

This Charleston she crab soup recipe is always a hit with my family and friends alike.

It’s perfect for any occasion – whether you’re looking for a comforting meal after a long day or want something impressive for a holiday gathering.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as an appetizer, side dish, or even as a light lunch on its own.

❓ Frequently Asked Questions About Charleston She Crab Soup

1. What type of crab meat should I use?

You can use either jumbo lump or claw meat for this recipe. Jumbo lump is sweeter and more tender, while claw meat has a slightly firmer texture.

2. How do I store leftover soup?

Store leftover soup in an airtight container in the refrigerator for up to three days or freeze for up to two months.

3. Can I make this soup in advance?

Yes, you can prepare the ingredients and cook the soup ahead of time, then refrigerate or freeze it until you’re ready to serve.

4. What if I don’t have any Old Bay seasoning?

If you don’t have Old Bay seasoning, you can substitute with a combination of paprika, celery salt, and cayenne pepper – but keep in mind that the flavor won’t be exactly the same.

5. How do I reheat leftover soup?

Reheat leftover soup over low heat on the stovetop or in the microwave until warmed through.

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