She-Crab Soup Recipe

She-Crab Soup is a classic Southern dish that originated in Charleston, South Carolina. It is a creamy and rich soup made with blue crab meat, crab roe, heavy cream, and a hint of sherry. The soup is flavored with onions, celery, and Old Bay seasoning, and garnished with a sprinkle of paprika and fresh parsley. She-Crab Soup is a comforting and indulgent dish that is perfect for special occasions or a cozy night in.

4.1
17 Rating -
Rate
30minstotal
30m.total
She-Crab Soup
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ingredients serve

Ingredients for She-Crab Soup Recipe

  • 1/2 tablespoon Butter
  • 0.13 cup Chopped Onions
  • 0.06 cup Chopped Celery
  • 0.03 cup All Purpose Flour
  • 1/2 cup Chicken Broth
  • 0.13 pound Fresh Blue Crab Meat
  • 1/4 tablespoon Crab Roe
  • 0.13 teaspoon Old Bay Seasoning
  • 1/4 tablespoon Sherry
  • 0.13 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • as per your need Paprika For Garnish
  • as needed Fresh Parsley For Garnish

Directions: She-crab Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, melt butter over medium heat and sauté onions and celery until softened.
  • STEP 2.Add flour to the pot and cook for a minute, stirring constantly.
  • STEP 3.Slowly whisk in the chicken broth and bring to a simmer.
  • STEP 4.Add the crab meat, crab roe, Old Bay seasoning, and sherry to the pot.
  • STEP 5.Simmer for 15-20 minutes, stirring occasionally.
  • STEP 6.Stir in the heavy cream and cook for an additional 5 minutes.
  • STEP 7.Season with salt and pepper to taste.
  • STEP 8.Serve hot, garnished with a sprinkle of paprika and fresh parsley.

Cooking Tips

  • Use fresh blue crab meat for the best flavor and texture.
  • If you can't find crab roe, you can substitute with a small amount of crab paste or crab base for added flavor.
  • Be careful not to boil the soup after adding the cream, as it may curdle.
  • Serve the soup with crusty bread or oyster crackers for a delicious accompaniment.

Storage and Serving

  • She-Crab Soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop over low heat, stirring occasionally.
  • Garnish with fresh parsley and a sprinkle of paprika before serving.
Nutrition
value
279
calories per serving
10 g Fat21 g Protein25 g Carbs4 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    21g
  • Carbs
    25g
  • Fiber
    4g

MacroNutrients

  • Carbs
    25g
  • Protein
    21g
  • Fiber
    4g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    155mg
  • Iron
    3mg
  • Vitamin A
    809mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    14mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    < 1mg
  • Phosphorus
    283mg
  • Selenium
    39mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp