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
Scale
- 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