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.

Course Soup

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 207kcal

Author Dina

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.

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.