This She Crab Soup is full of crab meat, cream, seasonings, and a dash of sherry. If you love a hot satisfying soup on a cold day, this flavorful recipe will definitely hit the spot.
If you like creamy soups, then you should try this tasty baked potato soup and clam chowder.
Recipe Details
This crab soup is a rich and decadent soup that is perfect on a cold winter day. Here is why we love it so much!
- TASTE: With sweet crab, dry sherry, and savory crab roe, this She Crab Soup taste so good.
- TEXTURE: This is a creamy bisque with lots of vegetables and crab pieces thoughout.
- TIME: This recipe will take about 40 minutes to make.
- EASE: There are a lot of ingredients in this soup, but putting them together is simple.
What You’ll Need
Ingredients Notes
- Seasonings- Old Bay Seasoning is a must for great seafood flavor. If you cannot find it in the store, you can purchase it online.
- Wine- White wine like dry sherry, adds a lot of flavor to the soup.
- Crab- Make sure to use REAL lump crabmeat or fresh crab, NOT immitation crab. Crab roe is optional.
Add-ins and Substitutions
- Add other shellfish- If you want, you can also add other shellfish to this recipe, such as clams, mussels, or lobster meat.
- Substitute rice flour for all-purpose- This switch will make this She Crab Soup gluten-free.
- Wine- If you don’t want to use alcohol, you can omit it and replace with equal amounts of chicken broth.
- Add tomato- For both color and flavor, add some tomato paste to this soup. It will enrich the flavors and also add a touch of acidity.
- Use an immersion blender- If you like a really smooth soup, use a blender to puree the soup before adding in the crab meat and roe at the end.
How to Make She Crab Soup
- Saute the vegetables. In a large pot over medium-high heat, saute the unsalted butter, chopped onion, diced celery, and minced garlic. Stir until the onion becomes translucent.
- Add seasonings. Now add the all-purpose flour, Old Bay Seasoning, ground nutmeg, and black pepper, and stir for about 1 minute.
- Add the sherry. Then bring the heat to high and pour in the dry sherry. Quickly stir and cook for about 2 minutes.
- Simmer the soup. Add the clam juice, milk, heavy cream, chicken broth, lemon juice, Worcestershire sauce, bay leaf, and salt (or to taste), and let it come to a simmer. Allow to simmer for about 15 minutes.
- Add the crab. Remove the bay leaf and add in the lump crab meat and roe (optional). Bring the She Crab Soup back to a simmer for an additional 4 minutes and serve.
Recipe Tips
- Keep the veggies small- This isn’t a very chunky soup, so chop and dice on the small side to keep the smoother texture of this She Crab Soup.
- Deglaze the pot with sherry- Adding the sherry after the seasoning and vegetables are cooked allows it to soften and pull everything from the sides of the pot, getting all the flavors together.
- Allow it to simmer- With soups, this step is important because the heat gives the ingredients a chance to really meld and blossom for the best flavor.
- Add the crab at the end- Don’t add the crab meat or roe (if you’re adding it) until the end to keep the pieces intact and from cooking too much.
FAQs
Why is it called She Crab Soup?
This soup got it’s name because it is made with fish roe (eggs), and so it is named for the roe-carrying female crab.
Can this soup be made with fresh crab?
Traditionally, this soup is made with fresh crab, but since it isn’t always easy to find and is quite expensive, we made it with lump crab meat. But either one will work in this recipe.
Serving Suggestions
This She Crab Soup is versatile enough that you can serve it on its own or alongside any meal. Here are a few ways you can do it.
- Meat/Seafood: Serve this soup with Mini Chicken Pot Pies (VIDEO), Cedar Plank Salmon, or Shrimp Fajitas.
- Pasta: Make this soup the starter before serving Shrimp Alfredo Pasta, Spaghetti with Zucchini and Garlic, or Easy Penne Alla Vodka.
- Salad: Soup and salad always go well together. Pair this dish with Spinach Pomegranate Salad, Caprese Salad, or Cucumber Tomato Feta Salad.
- Bread: For a light meal, just serve it with some toasted and buttered Brioche Bread, French bread, or Garlic Cheese Bread.
Make This She Crab Soup in Advance
Make ahead: You can make this soup ahead of time (minus the crab meat) and warm it on the stovetop. Then add the crab, simmer for a few minutes, and serve.
Storing: Store this She Crab Soup in the refrigerator in an airtight container for up to 2 days.
Freeze: I would not recommend freezing this soup. The cream in the soup may separate after freezing and reheating again.
More Delicious Soups!
Full Recipe Instructions
She Crab Soup
This She Crab Soup is the perfect cold weather recipe. Sweet crab meat in a creamy bisque, these flavors are just what you need to warm up.
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Servings: 8
Calories: 207kcal
Ingredients
- 4 Tbsp unsalted butter
- 1/2 yellow onion diced
- 1 celery rib diced
- 1 garlic clove minced
- 1/3 cups all-purpose flour
- 2 teaspoons Old Bay Seasoning
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- 1/2 cup dry sherry
- 1 cup clam juice
- 3 cups milk
- 1 1/2 cups heavy cream
- 1 cup chicken broth
- 2 Tbsps lemon juice
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 tsp salt
- 1 lb lump crabmeat
- 1/4 cup crab roe optional
Instructions
- Bring a large pot over medium high heat, then add 4 Tbsp unsalted butter, 1/2 chopped yellow onion, 1 diced celery rib, and 1 minced garlic clove. Stir until the onion becomes translucent.
- Now add 1/3 cup all-purpose flour, 2 teaspoons Old Bay Seasoning, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon black pepper. Stir for about 1 minute.
- Then bring the heat to high and pour in 1/2 cup dry sherry. Quickly stir and let the wine cook out for about 2 minutes.
- Now add 1 cup clam juice, 3 cups milk, 1 1/2 cups heavy cream, 1 cup chicken broth, 2 Tbsps lemon juice, 1 tsp Worcestershire sauce, 1 bay leaf, and 1 tsp salt (or to taste). Let the soup come to a simmer and keep the soup simmering for about 15 minutes.
- Then remove the bay leaf and add in 1 pound of lump crab meat. At this point you can add in your roe if you chose to use it (optional). Return the soup to a simmer for an addition 4 minutes and serve.
Notes
- Substitute rice flour for all-purpose- This switch will make this She Crab Soup gluten-free.
- Wine- If you don’t want to use alcohol, you can omit it and replace it with equal amounts of chicken broth.
- Make ahead: You can make this soup ahead of time (minus the crab meat) and warm it on the stovetop. Then add the crab, simmer for a few minutes, and serve.
Nutrition
Calories: 207kcal | Carbohydrates: 14g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1031mg | Potassium: 331mg | Fiber: 1g | Sugar: 6g | Vitamin A: 399IU | Vitamin C: 10mg | Calcium: 148mg | Iron: 1mg
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Cathy Kellen says
I have a friend with visual issues. If she sees an onion or celery she won’t eat it!😬can you tell if onion powder and celery salt would and the amount? Many thanks. This look delicious.
Dina says
Hi Cathy, I am afraid that onion powder and celery salt just won’t make up for the flavor lost from the fresh ingredients. I think a great option would be to blend the soup before adding the crab. That way the flavor isn’t compromised and the onion and celery are no longer visible! 🙂 I hope that helps!
Larry says
Followed the recipe almost exactly, except added some finely chopped carrot for a bit of color. It was delicious, thanks for sharing!
Dina says
Oh I love your spin with the chopped carrot! Glad you enjoyed the soup Larry!
Allison says
I have made this and it’s delicious. I did freeze the leftovers and when reheating as lint as u do it slow the cream will not separate came out perfect . Great recipe will be making again
Dina says
Allison, I am so glad you loved this recipe! Thank you for the kind feedback 🙂
Heather Navarro says
My husband and I have made this 3 times and will again tonight! We have some Masago in our freezer from the Asian market that we use instead of the crab roe and it’s so good. It does make a LOT so we were wondering if it would be ok to freeze a portion?
Dina says
Hi Heather I am so happy to hear that you and your husband loved this crab soup! Thank you for the kind feedback 🙂 Technically you can freeze the soup but I would not recommend freezing. The cream in the soup may separate after freezing and reheating again.
Donna Cianciola says
Can this be served cold?
Dina says
Hi Donna, I have not tried this soup cold so I can’t really say. But I do think it would be best served hot-warm.
Barbara Davenport says
Delicious! Definitely will make again, however I don’t feel like the recipe is truthful about how many calories the soup has. It says it’s only 207 calories per serving. I would think it’s at least double that. I don’t see where it says how much a serving is? Is it 1/2 cup?
Dina says
Hi Barbara, I am happy to hear that you enjoyed this recipe! The calories are an automated estimate based on the list of ingredients and amount of servings.
Emily Barklage says
Any idea where you can buy crab roe?
Dina says
Hi Emily 🙂 I had a hard time finding it as well so I made this recipe without the crab roe. People would get frustrated if I included this ingredient and it was hard to find. You should be able to find it at a seafood market or a higher end grocery store. I hope that helps. Let me know how it goes! 🙂
Cathy says
In place of crab roe… substitute the yolk of one or two hard boiled eggs….crumbled.
Dina says
Thanks for that tip Cathy.
Cassandra says
While I love oysters and crabs, I won’t eat clams so I’m at a loss as to where to get the clam juice in the recipe. Suggestions?
Dina says
Hi Cassandra, most grocery stores carry clam juice. Here in Washington state, where I live, it’s pretty easy to find. But I am not sure where you are located.
Julie says
Our grocery store (in a small Midwest town nowhere near any body of water!) carries bottled clam juice. It’s in the section where the canned tuna is (and other canned seafood). Hope that helps more specifically!
Christi says
Absolutely delish and very easy! Will definitely be making this again.
Dina says
I am so glad you loved this crab soup, Christi! 🙂 Thank you for the kind feedback!
Sherry Pippen says
I searched and bookmarked multiple she crab soup recipes. I stumbled across yours and made it. All I can say is WOW!! Everyone loved it and I can’t wait to make your other soups!
Thanks!
Dina says
That’s amazing Sherry! Thank you for taking the time to write your awesome feedback! I really appreciate it 🙂
Liz Warner says
I just made this and it is delicious! I didn’t have any sherry or clam juice , but substituted a fish broth and cayenne for a bit of a kick. Also increased the Bay seasoning a bit. Really great recipe!! Thank you for sharing!
Dina says
You are very welcome Liz! 🙂 Very happy to hear you loved this crab soup! Glad you were able to make this recipe work with what you had! Thank you so much for taking the time to leave your awesome feedback! I hope you find more delicious recipes to enjoy from my food blog! 🙂
Martie Campbell says
How long will leftover soup last in the fridge?
Dina says
Hi Martie 🙂 This soup will last about 3-4 days in the fridge if in an airtight container. I hope you love this crab soup! Let me know how it goes 🙂
Ana says
This recipe looks amazing and I love crab but unfortunately I developed a significant allergy to crab when I was younger. Can artificial crab be used in place of the real? I know the flavor won’t be the same but I’m curious if maybe some fish sauce can be added for additional flavor. I’m tempted to try it. 😊 Thanks….
Dina says
Hi Ana, oh boy that’s a tough one. I can’t recommend those adjustments without testing them out myself. I would hate to tell you to go for it and have it not taste good. I hope that makes sense.
Jay says
Sounds delicious. Crab season right around the corner:) will definitely try and get back to you soon
Dina says
I hope you love it Jay!
Cynthia Lewis says
Can I substitute soy milk for regular dairy milk?
Dina says
Hi Cynthia, I am not too sure about the soy milk. I think it might alter the recipe a little too much. I really can’t say without testing it out myself.