Description
She-Crab Soup is a creamy, Southern classic rich with crab meat, subtle spices, and a velvety texture that feels both indulgent and comforting.
Ingredients
Scale
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 small yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 3 cups fish stock or seafood broth
- 2 cups heavy cream
- 1 pound lump crab meat
- 2 tablespoons crab roe (optional)
- 1 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Heat your soup pot over medium heat and melt the butter.
- Add flour to create a roux and whisk continuously for 2 to 3 minutes.
- Stir in chopped onion, celery, and garlic. Cook until softened.
- Slowly add seafood stock while whisking to avoid lumps. Let it simmer.
- Stir in heavy cream, crab meat, Old Bay, salt, and pepper. Simmer gently for 15 minutes.
- Add crab roe if using and stir. Avoid boiling.
- Strain soup if desired for a smoother finish.
- Ladle into bowls, garnish with herbs and reserved crab, and serve hot.
Notes
- Use refrigerated lump crab for best flavor.
- Crab roe is traditional but optional.
- Soup can be made ahead and reheated gently.
- Freeze without cream for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 95mg
Keywords: She-Crab Soup, Southern Soup, Creamy Crab Soup, Seafood Recipe, Comfort Food