There’s something truly special about a warm bowl of Southern-Style She-Crab Soup. This luxurious, creamy seafood dish is a Lowcountry classic, known for its rich flavor, velvety texture, and signature touch of sherry. If you’ve ever visited Charleston or Savannah, you know that this soup is a must-try! The combination of fresh crabmeat, aromatic seasonings, and a buttery cream base makes it a comforting yet elegant dish perfect for special occasions or cozy nights at home.
Today, I’m sharing my take on this beloved Southern recipe so you can enjoy it anytime. Let’s get cooking!
Why You’ll Love This She-Crab Soup
- Rich & creamy – A luxurious texture that melts in your mouth
- Authentic Southern flavor – The perfect balance of sweet crab, savory seasonings, and a splash of sherry
- Restaurant-quality at home – Impress your family and guests with this iconic dish
- Quick & easy – Ready in under 40 minutes with simple ingredients
- Perfect for special occasions – A classic dish for holidays, date nights, or elegant dinners
What Does She-Crab Soup Taste Like?
This soup is silky, savory, and packed with sweet crab flavor. The base is a rich blend of butter, cream, and seafood stock, infused with onion, celery, garlic, and a hint of Old Bay seasoning. The sherry adds a delicate depth of flavor, making every spoonful indulgent. It’s like a seafood bisque but even more decadent!
Ingredients for Southern-Style She-Crab Soup
Main Ingredients
- 1 lb lump crabmeat – Fresh or pasteurized, preferably blue crab
- 4 tbsp unsalted butter – For a rich, velvety base
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour – Helps thicken the soup
- 2 cups seafood or chicken broth – Seafood stock enhances the flavor
- 2 cups heavy cream – For that classic creamy texture
- 1 tsp Old Bay seasoning – Adds the perfect amount of spice
- ½ tsp white pepper – Milder than black pepper, enhancing the crab’s sweetness
- ½ tsp salt – Adjust to taste
- ¼ tsp cayenne pepper (optional) – For a little heat
- ⅓ cup dry sherry – Traditional in she-crab soup
- 1 egg yolk, beaten – Adds richness and depth
- 1 tbsp Worcestershire sauce – Brings umami flavor
- Chopped fresh parsley – For garnish
- Paprika – A sprinkle for color
Optional Additions & Substitutions
- Half-and-half instead of heavy cream – A lighter version
- Milk & cornstarch slurry – If you prefer a dairy-free alternative
- Cognac or brandy – A substitute for sherry
- Fresh thyme or bay leaf – For extra depth of flavor
Kitchen Tools You’ll Need
- Large saucepan or Dutch oven
- Wooden spoon
- Whisk
- Ladle
How to Make She-Crab Soup
1. Sauté the Aromatics
In a large pot over medium heat, melt the butter. Add the onion, celery, and garlic, and sauté for about 3-4 minutes until softened and fragrant.
2. Make the Roux
Sprinkle in the flour and stir continuously for about 1 minute to create a smooth, golden paste. This helps thicken the soup.
3. Add the Broth & Seasonings
Slowly whisk in the seafood or chicken broth, ensuring there are no lumps. Stir in Old Bay seasoning, white pepper, salt, and cayenne (if using). Bring to a gentle simmer.
4. Stir in the Cream & Crab
Reduce the heat to low and slowly add the heavy cream. Stir well, then gently fold in the crabmeat, being careful not to break up the lumps too much.
5. Finish with Egg Yolk & Sherry
In a small bowl, whisk the egg yolk with a few tablespoons of the hot soup to temper it. Slowly pour the mixture back into the pot, stirring constantly to avoid scrambling. Add the Worcestershire sauce and dry sherry, stirring to combine.
6. Serve & Enjoy!
Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of paprika. Serve hot with crusty bread or oyster crackers.
What to Serve with She-Crab Soup
- Crusty French bread – Perfect for soaking up the creamy broth
- Oyster crackers – A classic pairing for seafood soups
- A crisp green salad – Lightens up the meal
- Grilled shrimp or scallops – For an extra seafood boost
- A glass of white wine – Try a Chardonnay or Sauvignon Blanc
Tips for Making the Best She-Crab Soup
- Use high-quality crabmeat – Fresh blue crab or high-quality lump crab makes all the difference
- Don’t skip the sherry – It enhances the authentic Southern flavor
- Temper the egg yolk – This prevents it from curdling and keeps the soup silky smooth
- Serve immediately – She-crab soup is best enjoyed fresh while warm
How to Store & Reheat
- Refrigerate – Store in an airtight container for up to 2 days
- Freeze – Not recommended, as the creamy texture may separate
- Reheat – Warm over low heat, stirring frequently. Avoid boiling to prevent curdling
Frequently Asked Questions
Can I use canned crabmeat?
Yes! Fresh is best, but canned lump crabmeat works in a pinch. Just drain and rinse before using.
What’s the difference between she-crab and regular crab soup?
She-crab soup traditionally includes female crabs (which have more roe) and a richer, creamier base than other crab soups.
Can I make this soup without alcohol?
Yes! Simply omit the sherry or replace it with a splash of white grape juice or seafood broth.
How can I make this soup thicker?
Increase the flour slightly or let it simmer longer to reduce and thicken naturally.
Conclusion
This Southern-Style She-Crab Soup is the ultimate comfort dish for seafood lovers. Creamy, flavorful, and rich, it’s a restaurant-quality recipe that’s surprisingly easy to make at home. Whether you’re preparing it for a special occasion or just craving something indulgent, this soup will not disappoint!
If you try this recipe, I’d love to hear from you! Leave a comment below or share your delicious creations on Pinterest
Looking for more comforting meals? Try these next:
Enjoy every spoonful! 🍲✨
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Delicious Southern-Style She-Crab Soup Recipe
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
This Southern-Style She-Crab Soup is a rich, creamy, and luxurious seafood dish packed with sweet lump crabmeat, savory seasonings, and a splash of sherry for authentic Southern flavor. A Lowcountry classic, this restaurant-quality soup is easy to make at home in under 40 minutes. Serve it with crusty bread or oyster crackers for the perfect cozy meal!
Ingredients
- 1 lb lump crabmeat (fresh or pasteurized)
- 4 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups seafood or chicken broth
- 2 cups heavy cream
- 1 tsp Old Bay seasoning
- ½ tsp white pepper
- ½ tsp salt (adjust to taste)
- ¼ tsp cayenne pepper (optional)
- ⅓ cup dry sherry
- 1 egg yolk, beaten
- 1 tbsp Worcestershire sauce
- Chopped fresh parsley (for garnish)
- Paprika (for garnish)
Instructions
- In a large saucepan over medium heat, melt the butter. Add the onion, celery, and garlic, and sauté for 3-4 minutes until softened.
- Stir in the flour and cook for 1 minute, stirring constantly, to form a light roux.
- Slowly whisk in the seafood or chicken broth, ensuring no lumps form. Add Old Bay seasoning, white pepper, salt, and cayenne if using. Bring to a gentle simmer.
- Reduce the heat to low and stir in the heavy cream. Gently fold in the crabmeat, being careful not to break up the lumps.
- In a small bowl, whisk the egg yolk with a few tablespoons of hot soup to temper it. Slowly pour it back into the pot, stirring continuously.
- Add the Worcestershire sauce and dry sherry, stirring well to incorporate. Let the soup warm through but avoid boiling.
- Serve hot, garnished with fresh parsley and a sprinkle of paprika. Enjoy with crusty bread or oyster crackers!
Notes
- Use fresh or high-quality lump crabmeat for the best flavor
- The sherry adds depth, but you can substitute white grape juice or extra broth if needed
- Temper the egg yolk before adding it to avoid curdling
- The soup thickens as it sits; add a splash of broth when reheating if needed
- Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Southern, Lowcountry
Keywords: she-crab soup, Southern crab soup, creamy crab soup, Lowcountry soup, seafood soup, Charleston crab soup, easy crab soup