Name: She Crab Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southern
Ingredients: 4 Tbsp unsalted butter; 1/2 yellow onion (diced); 1 celery rib (diced); 1 garlic clove (minced); 1/3 cups all-purpose flour; 2 teaspoons Old Bay Seasoning; 1/8 teaspoon ground nutmeg; 1/8 teaspoon black pepper; 1/2 cup dry sherry; 1 cup clam juice; 3 cups milk; 1 1/2 cups heavy cream; 1 cup chicken broth; 2 Tbsps lemon juice; 1 teaspoon Worcestershire sauce; 1 bay leaf; 1 tsp salt; 1 lb lump crabmeat; 1/4 cup crab roe (optional)

Jump to Recipe

If you’re searching for the ultimate taste of the Lowcountry in a bowl, She Crab Soup is the legendary, creamy seafood classic you’ll want to make over and over. With its luxuriously smooth texture, tender lump crab, subtle sherry warmth, and that irresistible Old Bay kick, this Charleston-born specialty is both elegant and comforting. Each bite of She Crab Soup is pure coastal bliss, a feast for seafood lovers that manages to be both celebratory and so genuinely satisfying you’ll wonder why you waited so long to cook it at home.

Ingredients You’ll Need

She Crab Soup is a celebration of simple, high-quality ingredients that work together for a surprisingly complex result. Each item in this list brings something special, whether it’s richness, depth, aroma, or the signature briny sweetness only fresh crab can offer.

Unsalted butter: Adds creamy richness and allows full control over the dish’s saltiness.
Yellow onion (diced): Builds a sweet, savory base that melds beautifully into the soup.
Celery rib (diced): Gives subtle crunch and aromatic flavor to balance the richness.
Garlic clove (minced): A pop of garlicky goodness enhances every spoonful without overpowering the crab.
All-purpose flour: The magic thickener for that velvety, spoon-coating texture.
Old Bay Seasoning: Brings in that classic, peppery seafood flavor Charleston is famous for.
Ground nutmeg: Just a whisper lifts the creaminess to a new level.
Black pepper: Adds gentle spice and roundness to every bite.
Dry sherry: Delivers unique depth and a welcome hint of sweetness to the broth.
Clam juice: Intensifies the seafood notes for that unmistakable oceanic flavor.
Milk: Lightens the cream, creating a balanced and luscious base.
Heavy cream: The key to that indulgent mouthfeel and silky finish.
Chicken broth: Adds savory backbone without stealing the show from the crab.
Lemon juice: Brightens up all the rich elements—it’s essential for balance.
Worcestershire sauce: Sneaks in subtle umami and a little tang.
Bay leaf: Infuses the soup with herbal undertones and complexity.
Salt: Rounds out all the flavors—taste before serving and adjust as you like.
Lump crabmeat: The star, supplying big, sweet chunks for pure luxury.
Crab roe (optional): Traditional and rich, this is a true treat if you can get your hands on it!

How to Make She Crab Soup

Step 1: Sauté the Aromatics

Warm a large pot over medium high heat and melt the butter until bubbly. Toss in your diced onion, celery, and garlic, then stir and cook until the onion turns translucent and fills your kitchen with a wonderful, savory aroma. This step sets the entire flavor foundation for the She Crab Soup, so don’t rush it!

Step 2: Make the Roux

Sprinkle the flour, Old Bay, nutmeg, and black pepper all over your softened aromatics. Stir well to form a fragrant, golden roux that will thicken your soup later. Cook for about a minute, just until you smell toasty goodness—the flour will lose its raw edge, and you’ll see the mix getting velvety.

Step 3: Deglaze with Sherry

Raise the heat and pour in the dry sherry, scraping up any little caramelized bits from the bottom of the pot. The sherry’s aroma hits you first—herbaceous and a little sweet—bringing instant depth to the She Crab Soup. Let it cook for a couple minutes so the alcohol evaporates and the flavors concentrate.

Step 4: Add Liquids and Simmer

Time to make that signature silky broth! Add clam juice, milk, heavy cream, chicken broth, lemon juice, Worcestershire sauce, bay leaf, and a sprinkle of salt. Stir well and keep the mixture at a gentle simmer for about 15 minutes. You’ll see it thicken slightly and become beautifully creamy as all the elements meld.

Step 5: Stir in the Crab and Finish

Fish out the bay leaf, then gently fold in the precious lump crabmeat (and crab roe if you’re all in). Return the She Crab Soup to a low simmer for just 4 minutes so the crab warms through but stays sweet and tender. Ladle into bowls right away for maximum indulgence!

How to Serve She Crab Soup

Garnishes

The right garnish makes She Crab Soup feel like a treat from the moment it hits the table. Go classic with a sprinkle of fresh chives or parsley, an extra shake of Old Bay, and if you have it, a little drizzle of sherry over the top for tradition and flair. A swirl of heavy cream adds that chef’s touch.

Side Dishes

This lovely soup shines brightest when paired with simple sides. Freshly baked crusty bread or fluffy biscuits are perfect for swiping up every last bit of broth, while a crisp garden salad with lemony vinaigrette balances out the richness in every spoonful of She Crab Soup.

Creative Ways to Present

For entertaining, ladle the soup into elegant teacups as an appetizer, serve it in mini bread bowls for a playful spin, or set up a topping bar with chives, lemon zest, and extra crab so guests can make every bowl their own. However you present She Crab Soup, the smiles will be genuine!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover She Crab Soup to airtight containers and refrigerate promptly. It will keep for up to 2 days and actually tastes even better the next day as all those flavors hang out a little longer. Be gentle when reheating to preserve the crab’s delicate texture.

Freezing

She Crab Soup is best enjoyed fresh, but you can freeze it if needed. Know that the dairy may separate slightly when thawed, so whisk well before reheating. For best results, freeze without the crab and add it when you warm up the base—this keeps everything tasting just-cooked.

Reheating

Warm your soup gently over low heat, stirring frequently to prevent sticking. Avoid boiling, as this can toughen the crab and cause the creamy broth to break. If the soup is very thick after chilling, just stir in a splash of milk or broth to bring it back to that luscious consistency.

FAQs

Can I use imitation crab meat?

For authentic She Crab Soup, real lump crabmeat is what makes the difference. Imitation versions lack the delicate sweetness and texture—so splurge on the good stuff if you can.

What is crab roe, and do I need it?

Crab roe is the bright orange eggs sometimes found inside female crabs. It’s a traditional, flavor-packed addition that gives the soup its pink hue, but She Crab Soup is still spectacular even if you leave it out.

Can I make this recipe gluten-free?

Yes, simply substitute a gluten-free all-purpose flour blend for the roux. The soup’s texture stays beautifully creamy, and you won’t miss a thing!

What’s the best sherry to use?

Look for a dry sherry, like Fino or Amontillado, to add subtle complexity without oversweetening the soup. Avoid cooking sherry with added salt—real sherry makes all the difference in She Crab Soup.

How do I keep the soup from curdling?

Always add your dairy over medium-low heat and avoid allowing the soup to boil after the cream and milk are added. Steady simmering and patience will reward you with the perfect creamy finish.

Final Thoughts

Give yourself the gift of She Crab Soup at home—it’s pure coastal comfort, only much, much easier than you’d expect. After just one spoonful, you’ll understand why this dish has stolen so many hearts in Charleston and beyond. Don’t be surprised if it becomes your most-requested recipe for years to come!

She Crab Soup Recipe

★★★★★

5.3 from 20 reviews

Author: anna
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Indulge in the rich and creamy goodness of She Crab Soup, a classic Southern dish perfect for any occasion. This recipe combines lump crabmeat, a blend of seasonings, and a hint of sherry for a flavorful seafood soup that will warm your soul.

Instructions

Sauté Aromatics: In a large pot over medium-high heat, sauté butter, onion, celery, and garlic until onion is translucent.
Add Seasonings: Stir in flour, Old Bay Seasoning, nutmeg, and black pepper for about a minute.
Deglaze: Increase heat, add dry sherry, and cook for 2 minutes.
Add Liquids: Pour in clam juice, milk, cream, chicken broth, lemon juice, Worcestershire sauce, bay leaf, and salt. Simmer for 15 minutes.
Incorporate Crab: Remove bay leaf, add crab meat, and roe if desired. Simmer for 4 more minutes.
Serve: Discard bay leaf and serve hot.

Notes

For added richness, consider garnishing with a dollop of sour cream or a sprinkle of fresh herbs.
This soup pairs beautifully with crusty bread or oyster crackers.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Southern