She Crab Soup

5 from 3 votes

A rich, creamy soup much like bisque, shows off South Carolina cuisine. Heavy cream and Atlantic blue crab, and crab roe topped off with a dash of dry sherry create a spectacular seafood entree. One cup of this highly seasoned soup isn't enough.

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 200kcal

Author Imma

Ingredients

4 tablespoons unsalted butter
1 medium onion, chopped
1 cup celery stalks, finely chopped
1 teaspoon minced garlic
¼ cup all-purpose flour
3 cups seafood stock
1 teaspoon paprika
1 teaspoon Old Bay seasoning
1 cup half and half (or ½ cup milk and ½ cup heavy cream)
½ cup dry sherry
2 tablespoons fresh lemon juice
1 pound lump crabmeat, picked over and divided
Salt to taste
Chopped chives and parsley for garnishing

Instructions

Melt butter in a large heavy-bottomed saucepan over medium heat. When the butter melts, add onion, garlic and celery. Saute for about 3-4 minutes until the onion is translucent.
Next, sprinkle flour over the vegetables and saute for about a minute.
Whisk in the seafood stock. Deglaze the bottom of the pan, scraping up any browned bits. Continue mixing until fully incorporated and no lumps remain.
Add paprika and Old Bay seasoning. Mix well. Bring the pot to a boil, reduce the heat, and allow it to simmer for 10-15 minutes or until the soup thickens to your preference.
Gradually add the half and half, dry sherry, lemon juice, and half of the crab meat. Stir to combine. Season with salt to taste.
Remove the pan from the heat, pour the she-crab soup into a bowl, and top with about 1 tablespoon of dry sherry and some crab meat. Garnish with freshly chopped parsley or chives, and enjoy!

Notes

For a smoother, creamier soup, you can puree it in your blender before adding the crab meat. Then serve it and add the crabmeat and garnishes.
You can choose a more budget-friendly option by buying half lump and half claw meat.
If you don't like too spicy soup or you'll serve it to kids, reduce the use of paprika and cayenne pepper.
Finely dice the veggies to avoid chunky soup and get a smooth texture.
If you don't want to leave any veggies and seasonings, you can deglaze the pot with sherry that's not dry to pull everything from the sides of the pot.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition