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She Crab Soup

By Britney Brown-Chamberlain
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 6
she crab soup in a bowl with a spoon topped with oyster crackers, jumbo lump crab, and a dash of old bay seasoning.
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This She-Crab Soup is smooth, creamy, and packed with sweet crabmeat and plenty of Southern flair. Everything comes together in one pot, making this Lowcountry classic a simple way to bring a little Charleston charm right to your kitchen!

Equipment

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Ingredients 

  • 6 tbsp Salted Butter
  • 2 Shallots, (diced)
  • 2 Celery Stalks, (diced)
  • 5 cloves Garlic, (diced)
  • 6 tbsp All Purpose Flour
  • 1 1/2 tsp Old Bay Seasoning
  • 1 tsp Black Pepper
  • 1 tsp Kosher Salt
  • 1 tbsp Lemon zest, (more for topping)
  • 1/4 tsp Nutmeg
  • 3 cups Seafood Stock
  • 2 cups Heavy Cream
  • 2 tsp Hot Sauce
  • 2 Bay Leaves
  • 1 tbsp Lemon Juice
  • 1 lb Jumbo Lump Crabmeat
  • 4 tbsp Dry Sherry
  • Chives, (optional, for topping)

Instructions 

  • Melt the butter in a large, heavy-bottomed pot over medium heat. Add the shallots and celery and cook for 5–6 minutes, stirring occasionally. They should look soft and translucent but not deeply browned. Add the garlic and cook for 30–60 seconds, just until fragrant. 6 tbsp Salted Butter 2 Shallots 2 Celery Stalks 5 cloves Garlic
  • Sprinkle the flour over the vegetables, then add the Old Bay, black pepper, salt, lemon zest, and nutmeg. Cook for 2-3 minutes, stirring constantly. The mixture will look thick and paste-like with no dry streaks of flour remaining. 6 tbsp All Purpose Flour 1 1/2 tsp Old Bay Seasoning 1 tsp Black Pepper 1 tsp Kosher Salt 1 tbsp Lemon zest 1/4 tsp Nutmeg
  • Slowly pour in the seafood stock while whisking constantly. Begin with a small splash and whisk until smooth before gradually adding the rest. Stir in the heavy cream and hot sauce, then add the bay leaves. 3 cups Seafood Stock 2 cups Heavy Cream 2 tsp Hot Sauce 2 Bay Leaves
  • Bring the soup to a gentle simmer over low heat. Cook uncovered for 15–20 minutes, stirring frequently to prevent the bottom from burning. The soup is ready when it has thickened slightly and lightly coats the back of a spoon. Avoid a rapid boil, which can cause the cream to separate.
  • Remove the bay leaves. Pour the soup into a food processor and blend until smooth and velvety, about 30 seconds to 1 minute.(you can also use an immersion blender for this) Keep the lid on the blender while blending to prevent hot splashes. Note: Blending is optional! For a chunkier, more rustic texture with noticeable pieces of shallot and celery, skip this step.
  • Pour soup back into the pot over low heat.
  • In a small bowl, toss crabmeat in 2 tbsp of the dry sherry, then add about 3/4 of the crabmeat to the soup, reserving a few pieces for garnishing. Cook for 3–5 minutes, just until warmed through. Stir gently so the jumbo lumps don’t break apart. 1 lb Jumbo Lump Crabmeat
  • Remove the pot from the heat and stir in the lemon juice and 2 tbsp dry sherry. Taste and adjust seasoning as desired. 1 tbsp Lemon Juice 4 tbsp Dry Sherry
  • Ladle the soup into bowls and garnish with chopped chives, fresh lemon zest, chives, and the reserved crabmeat. Add a small splash of sherry to each bowl for a more pronounced finish, if desired. Chives

Notes

  • Pick through the crabmeat carefully. Even premium crabmeat can contain small pieces of shell. Spread it onto a plate and check it gently with your fingers before adding it to the soup.
  • Don’t rush it! Allow the seasonings to bloom before adding the cream. Also, The soup needs time to thicken a
  • Wait until the end to adjust the salt. Old Bay, seafood stock, salted butter, and crabmeat can all contribute saltiness so wait until the end before adding additional salt.
  • Add the crabmeat last. Gently fold it into the soup over low heat and cook only until warmed through. Aggressive stirring and prolonged simmering will break those beautiful jumbo lumps into tiny pieces and we did not pay jumbo-lump prices for invisible crab!

Nutrition

Calories: 503kcal, Carbohydrates: 12g, Protein: 20g, Fat: 41g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 151mg, Sodium: 1558mg, Potassium: 409mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1566IU, Vitamin C: 11mg, Calcium: 146mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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