she crab soup recipe

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

She crab soup is a dish that has been around for centuries, originating from the coastal regions of the southern United States. It’s a hearty soup made with blue crabs, vegetables, and a rich broth.

I love this recipe because it’s a perfect blend of flavors and textures, with the sweetness of the crabs balanced by the savory flavors of the vegetables and broth. My family and I have been enjoying this soup for years, and it’s always a hit at family gatherings.

The best part about this recipe is that it’s incredibly easy to make, requiring only a few ingredients and some basic cooking techniques. The key to making a great she crab soup is to use fresh blue crabs and to not overcook them, so they retain their tender texture.

I like to serve this soup with some crusty bread or over rice, which helps to soak up all the delicious juices. Whether you’re looking for a comforting meal or a special occasion dish, she crab soup is sure to impress.

One of the health benefits of this recipe is that it’s relatively low in calories and high in protein, making it an excellent choice for those looking for a nutritious meal option. Additionally, the blue crabs are rich in omega-3 fatty acids, which are essential for heart health.

Overall, she crab soup is a delicious and satisfying dish that’s perfect for any occasion.

She Crab Soup

She Crab Soup

4.5 from 1085 votes

A creamy and rich soup made with fresh crab meat and crab roe, seasoned with sherry and spices. This classic Lowcountry dish is a comforting and elegant starter for any meal.

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

🥘Ingredients

For the Soup Base

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup chicken or seafood stock
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Crab

1 pound fresh lump crab meat, picked over for shells
1/4 cup crab roe (optional but traditional)
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Melt the butter in a large pot over medium heat until it foams.
2Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Sprinkle the flour over the vegetables and stir constantly with a wooden spoon for 2 minutes to cook the raw flour taste.
4The mixture should be thick and pale golden.
5Gradually whisk in the milk, heavy cream, and stock, making sure no lumps form.
6Bring the mixture to a gentle simmer over medium heat, stirring often, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes.
7Reduce the heat to low and stir in the Worcestershire sauce, paprika, cayenne, salt, and black pepper.
8Add the crab meat and crab roe, if using, and gently fold them into the soup without breaking up the crab lumps.
9Cook the soup over low heat for 5 minutes, just until the crab is heated through.
10Do not let it boil.
11Stir in the sherry and lemon juice, then taste and adjust seasoning if needed.
12Ladle the soup into warm bowls and garnish with a sprinkle of fresh parsley.
13Serve immediately with crusty bread or oyster crackers.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Whisk
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For the best flavor, use fresh lump crab meat and dry sherry. If crab roe is unavailable, the soup is still delicious without it. Serve with a side of warm bread for dipping.

Watch Video Of How She Crab Soup Works

In conclusion, she crab soup is an excellent choice for any occasion – whether you’re looking for a comforting meal or a special occasion dish.

The key home cooking technique required is not too complex – simply cook the blue crabs until they’re tender and then combine them with vegetables and broth.

One thing to note when storing leftover she crab soup is that it’s best kept refrigerated at 40°F (4°C) or below; if freezing is necessary – make sure it’s stored in an airtight container within two months.

❓ Frequently Asked Questions About She Crab Soup

Q: What type of blue crabs should I use for this recipe?

A: You can use either male or female blue crabs for this recipe, but be sure to use fresh ones for the best flavor. You can find blue crabs at most seafood markets or fishmongers.

Q: Can I substitute other types of seafood in place of blue crabs?

A: While you can experiment with other types of seafood, keep in mind that blue crabs are a key ingredient in traditional she crab soup. If you want to try substituting other seafood, start with small amounts and adjust to taste.

Q: How long does it take to make she crab soup?

A: This recipe is relatively quick to make, as it only requires about 30 minutes of active cooking time. However, if you’re using frozen blue crabs, you’ll need to thaw them first.

Q: Can I make she crab soup ahead of time?

A: Yes, you can prepare she crab soup ahead of time by cooking the crabs and setting them aside until you’re ready to assemble the final dish.

Q: Is she crab soup suitable for vegetarians or vegans?

A: Unfortunately, no – traditional she crab soup contains blue crab meat which is not suitable for vegetarians or vegans.

Q: Can I store leftover she crab soup in the refrigerator or freezer?

A: Yes – leftover she crab soup can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.

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