easy she crab soup recipe

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

I’ve been making this easy she crab soup recipe for years, and it’s always a hit with my family. It’s a classic Lowcountry dish that originated in the coastal regions of South Carolina and Georgia, where she crab is plentiful.

The flavor is rich and slightly sweet, with a hint of spice from the cayenne pepper. I love how the creaminess of the soup comes from the roux, rather than heavy cream or coconut milk.

My kids adore it, and it’s become a staple in our household for special occasions and weeknight meals alike. As an added bonus, this recipe is incredibly healthy, with lean protein from the crab and plenty of veggies to round out the meal.

Easy She Crab Soup

4.6 from 1956 votes

This creamy she crab soup is a quick and simple version of the classic Lowcountry dish. It features sweet crab meat and a rich, velvety broth flavored with sherry and Old Bay seasoning.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

4 tablespoons unsalted butter
1 small onion, finely chopped
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup chicken or seafood broth
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry sherry
1 pound fresh crab meat (claw or lump), picked over for shells
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Melt the butter in a large saucepan over medium heat.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
3Sprinkle the flour over the onion and butter, then whisk continuously for 1 minute to form a smooth roux.
4The mixture should be pale and bubbly, not browned.
5Slowly pour in the milk, heavy cream, and broth while whisking constantly to prevent lumps.
6Bring the mixture to a gentle simmer over medium heat, stirring often, until it thickens enough to coat the back of a spoon, about 5 minutes.
7Stir in the Old Bay seasoning, salt, pepper, and dry sherry.
8Add the crab meat and gently fold it in.
9Reduce the heat to low and cook for 2 to 3 minutes until the crab is heated through, being careful not to boil the soup.
10Taste and adjust seasoning if needed.
11Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.

🔧Equipment

Large saucepan or Dutch oven
Wooden spoon or whisk
Measuring cups and spoons
Cutting board and knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 26g💛Saturated Fat: 16g❤️Cholesterol: 115mg🧂Sodium: 820mg🌾Total Carbs: 14g🥦Dietary Fiber: 0g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For the best flavor, use fresh crab meat and a good quality dry sherry. If you prefer a thicker soup, add an extra tablespoon of flour to the roux. Leftovers can be refrigerated for up to 2 days, but reheat gently over low heat to avoid curdling.

Watch Video Of How Easy She Crab Soup Works

This easy she crab soup recipe has become a staple in our household for good reason – it’s quick, easy, and delicious.

Perfect for a weeknight meal or special occasion alike, it’s also an excellent way to get your family eating more veggies and lean protein.

And with its rich flavor profile and creamy texture, you’ll find yourself enjoying every spoonful.

❓ Frequently Asked Questions About She Crab Soup

Q: What type of crab is best for this recipe?

For this recipe, you’ll want to use jumbo lump crab meat, which is typically found in the frozen food section or at high-end seafood markets.

Q: Can I use frozen crab instead of fresh?

Frozen crab can be substituted in a pinch, but keep in mind that it may not have the same texture as fresh.

Q: How do I prevent the soup from becoming too thick?

To avoid an overly thick soup, be sure to stir constantly when adding the roux mixture to prevent it from sticking to the bottom of the pot.

Q: Can I make this recipe in advance?

This soup freezes beautifully – simply thaw overnight in the fridge before reheating.

Q: What if I don’t have cayenne pepper on hand?

No worries! Omit the cayenne or substitute with a pinch of paprika if you prefer a milder flavor.

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