She Crab Soup

This delicious creamy crab soup is so incredibly good I can’t believe I have lived most of my life without it! It is a cross between a bisque and a chowder. Originating in Charleston SC and made with the abundant blue crab from the Eastern Shore. The name “she crab” is due to the Crab Roe, which are eggs coming from the female blue crabs which gives it a orangish color and more flavor but hard boiled egg yolks are a popular substitute. Any type of crab meat will do! Blue Crab-Dungeness-King-Rock-Snow-Lump.

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She Crab Soup

Flavorful and creamy! This has become one of my favorite soups!

Course

Soup

Prep Time

15 minutes

Cook Time

40 minutes

Servings

Ingredients

• 5 Tbsp butter
• 5 Tbsp flour
• 1 small onion grated
• 1 stalk celery grated
• 2 cloves garlic minced
• salt/pepper to taste
• 2 quarts 1/2 and 1/2
• 1 pint heavy cream
• 1 cup chicken broth
• 1 tsp hot pepper sauce
• 1/4 cup Worcestershire sauce
• 1 pound lump crab
• 1/2 cup sherry wine
• 2 Tbsp fresh dill chopped
• paprika

Course Soup Prep Time 15 minutes Cook Time 40 minutes Servings Ingredients 5 Tbsp butter 5 Tbsp flour 1 small onion grated 1 stalk celery grated 2 cloves garlic minced salt/pepper to taste 2 quarts 1/2 and 1/2 1 pint heavy cream 1 cup chicken broth 1 tsp hot pepper sauce 1/4 cup Worcestershire sauce 1 pound lump crab 1/2 cup sherry wine 2 Tbsp fresh dill chopped paprika

Instructions

1. Melt butter in large stock pot. Stir in flour and cook about 3 min. Stir constantly. Mix in grated onion and celery, garlic, salt and pepper. Continue stirring, cook 4 minutes. Gradually whisk in 1/2 and 1/2 so no lumps form. Add broth, cream and Worcestershire. Simmer for 30 min until soup has reduced by 1/3. Add crab and sherry simmer another 10 min. Do not boil. Top with dill. Serve with paprika, dill and hard boiled egg yolks if desired.

   

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