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She-Crab Creamy Soup

Luxurious Southern coastal soup featuring sweet crab meat in a rich, velvety cream base with sherry and delicate seasonings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Southern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 small onion finely diced
  • 2 celery stalks finely diced
  • 3 tbsp all-purpose flour
  • 2 cups seafood stock or fish stock
  • 2 cups heavy cream
  • 1 pound fresh lump crab meat picked through for shells
  • 2 tbsp dry sherry
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Old Bay seasoning
  • 0.25 tsp white pepper
  • salt to taste
  • hot sauce dash
  • 2 tbsp fresh parsley chopped
  • 2 tbsp crab roe optional, if available

Equipment

  • Heavy-bottom saucepan
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Melt butter in a heavy-bottom saucepan over medium heat. Add diced onion and celery, stirring frequently for about 5 minutes until soft and translucent.
  2. Sprinkle flour over the softened vegetables, stirring constantly to create a roux. Cook for 2-3 minutes, stirring continuously to prevent burning.
  3. Gradually whisk in the seafood stock, adding slowly while stirring constantly to prevent lumps. Continue whisking until mixture is smooth and begins to thicken slightly.
  4. Pour in heavy cream while stirring gently, then bring mixture to a gentle simmer. Reduce heat to low and simmer gently for about 10 minutes, stirring occasionally.
  5. Carefully fold in crab meat, being gentle to keep lumps intact. Add sherry, Worcestershire sauce, Old Bay seasoning, white pepper, and hot sauce.
  6. Continue simmering on very low heat for 5-7 minutes, allowing flavors to meld while crab heats through. Season with salt to taste.
  7. If using crab roe, gently stir it in during final minutes of cooking. The roe will add authentic flavor and beautiful color.
  8. Remove from heat and stir in fresh chopped parsley. Ladle hot soup into warmed serving bowls, garnishing with additional parsley and a drizzle of sherry if desired.

Notes

For best results, use fresh lump crab meat and never allow soup to boil after adding cream. Soup can be made ahead through step 4 and refrigerated for up to 2 days. Gently reheat and add crab meat just before serving. Store leftovers in airtight container for up to 3 days.