Description
This rich and creamy She Crab Soup delivers the classic coastal flavors of fresh lump crab, warm spices, and velvety cream in every spoonful. It’s a restaurant-quality seafood soup that’s incredibly easy to make at home using simple ingredients.
Ingredients
Scale
- 1 pound lump crabmeat (pick through for shells; reserve a little for garnish)
- 4 tablespoons butter
- 1/4 small onion, minced
- 1 stalk celery, minced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Old Bay Seasoning
- 3 tablespoons flour
- 2 cups seafood or chicken stock
- 3–4 dashes Worcestershire sauce
- 2 cups heavy whipping cream, warmed
- 2–3 tablespoons dry sherry (adjust to taste)
- Fresh parsley or green onions, for garnish
- Paprika, Old Bay, or cayenne pepper, for topping
Instructions
- Pick through the crab to remove any shells. Reserve in the refrigerator.
- Warm the cream in a small pot.
- In a large pot, melt the butter.
- Once melted, add the minced onion, celery, and garlic. Season with the salt, black pepper, and Old Bay. Sauté for 2–3 minutes.
- Sprinkle in the flour. Stir and allow the raw flour taste to cook off for a few minutes.
- Whisk in the seafood stock and Worcestershire sauce. Turn up the heat.
- Pour in the warmed heavy cream. Whisk well.
- Allow the soup to simmer until thickened, about 5–8 minutes. Scrape the sides often.
- Once thickened, turn down the heat and gently fold in the crab, reserving a few pieces for garnish.
- Cook for another few minutes before slowly adding the dry sherry. Adjust to your liking.
- Serve in bowls garnished with fresh parsley or green onions, plus extra crab and a sprinkle of paprika, Old Bay, or cayenne pepper.
- ENJOY!
Notes
- Warm the cream first to prevent curdling.
- Fold the crab in gently so it stays in large pieces.
- Reserve a few pieces of the crab for garnish.
- Add the sherry slowly, and taste as you go.
- Scrape the sides of the pot often to prevent sticking as the soup thickens.
- For a thicker soup, let it simmer a few extra minutes; for a thinner soup, add a splash more stock.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup, Chowder, Dinner
- Method: Easy
- Cuisine: Fish and Seafood