Classic She-Crab Creamy Soup with Seafood Stock (Print version)

A rich Lowcountry she-crab soup made with seafood stock, cream, sweet crab, sherry, and optional crab roe.

# Ingredients:

For the soup base

01 - 4 tablespoons (56 g) unsalted butter
02 - 1 small yellow onion, finely diced
03 - 2 celery ribs, finely diced
04 - 2 cloves garlic, minced
05 - 1/4 cup (30 g) all-purpose flour
06 - 3 cups (720 ml) seafood stock
07 - 1 cup (240 ml) whole milk
08 - 1 1/2 cups (360 ml) heavy cream
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon Old Bay seasoning
11 - 1/8 teaspoon cayenne pepper, or to taste
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon ground white pepper

For finishing

14 - 1 lb (450 g) lump crab meat, picked over for shells
15 - 1/4 cup crab roe, optional
16 - 2 tablespoons dry sherry, plus more for serving if desired
17 - 1 tablespoon finely chopped chives or parsley
18 - Oyster crackers or toast points, for serving

# Instructions:

01 - Melt the butter in a heavy pot over medium-low heat. Add onion and celery and cook for 5-6 minutes until soft but not browned. Stir in the garlic and cook for 1 minute.
02 - Sprinkle the flour over the vegetables and stir constantly for 2 minutes. Keep the roux pale so the soup stays creamy and delicate.
03 - Whisk in 1 cup of seafood stock slowly until smooth. Add the remaining stock while whisking, then bring the mixture to a gentle simmer.
04 - Stir in the milk, heavy cream, Worcestershire sauce, Old Bay, cayenne, salt, and white pepper. Simmer gently for 8-10 minutes until lightly thickened. Do not boil hard.
05 - Add the crab meat and crab roe, if using. Stir gently and cook for 3-4 minutes, just until the crab is warmed through.
06 - Remove the pot from the heat and stir in the dry sherry. Taste and adjust salt and pepper. Ladle into warm bowls and garnish with chives or parsley.

# Good to know:

01 - Use dry sherry, not sweet cream sherry, for the cleanest finish.
02 - Pick over crab meat carefully before adding it to the soup.
03 - Best served warm, not boiling hot, so the crab flavor comes through.

Back