Print

Authentic Lowcountry She-Crab Soup: Velvety Creamy Recipe with the Essential Sherry Finish

Close-up of a rich, creamy bowl of she crab soup topped generously with white crab meat and spices.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, velvety She-Crab Soup that captures the luxurious flavor of Charleston cuisine. This recipe uses lump crab meat and the required dry sherry for a restaurant-style finish.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped celery
  • 1/4 cup all-purpose flour
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1/2 cup half-and-half
  • 1/2 pound lump crab meat, picked over for shells
  • 1/4 cup dry sherry (essential ingredient)
  • 1/4 teaspoon Old Bay seasoning
  • Pinch of ground mace or nutmeg
  • Salt and freshly ground black pepper to taste
  • Optional garnish: Hard-boiled egg yolks, finely chopped, or a splash of sherry

Instructions

  1. Melt the butter in a large saucepan or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes. Do not brown the vegetables.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes.
  4. Gradually whisk in the seafood or chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  5. Reduce the heat to low. Stir in the heavy cream and half-and-half. Heat gently, but do not allow the soup to boil once the dairy is added.
  6. Gently fold in the lump crab meat, Old Bay seasoning, and mace or nutmeg. Heat through for about 3 minutes.
  7. Remove the soup from the heat. Stir in the dry sherry. Taste and adjust seasoning with salt and pepper.
  8. Serve the soup immediately. Garnish each bowl with chopped hard-boiled egg yolks or an extra splash of sherry, if desired.

Notes

  • For the most authentic Lowcountry flavor, use high-quality lump crab meat.
  • If you prefer a smoother texture, you can strain a portion of the soup base before adding the crab meat, though this recipe aims for a slightly rustic, velvety texture.
  • Do not add the dry sherry until the soup is off the heat to preserve its flavor.

Nutrition

Find it online: https://delishcraze.com/she-crab-soup-recipe-velvety-lowcountry-classic/