Cozy Up with Lowcountry She Crab Soup: A Creamy Delight

Experience the essence of coastal living with this Lowcountry She Crab Soup, a creamy and indulgent dish perfect for gatherings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 bowls

Course: Soups

Cuisine: Southern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 tablespoons unsalted butter Use salted butter, adjust other salt.
1 medium yellow onion Chopped; can substitute with shallots.
1 stalk celery Diced.
0.5 cup grated carrot Optional.

For the Soup

0.5 cup all-purpose flour Or use cornstarch for gluten-free.
4 cups seafood or chicken stock Homemade gives the best flavor.
2 cups half-and-half Or use heavy cream.
0.25 cup dry sherry Can substitute with white wine.
1 tablespoon Old Bay seasoning Essential seasoning.
1 teaspoon paprika Use smoked paprika for more flavor.
0.5 teaspoon ground white pepper Can use black pepper.
to taste salt Opt for sea salt or kosher.
0.5 teaspoon cayenne pepper Optional.
1 pound lump crab meat Avoid imitation crab.
2 tablespoons crab roe Optional.
to garnish chopped fresh parsley or chives Or use dill.

Equipment

large heavy-bottomed pot

Method

Preparation

In a large heavy-bottomed pot, melt 4 tablespoons of unsalted butter over medium heat. Add 1 chopped yellow onion, 1 diced celery stalk, and ½ cup of optional grated carrot. Sauté for 5-7 minutes until softened.
Whisk in ½ cup of all-purpose flour to create a roux, cooking for 2-3 minutes until light golden.
Gradually pour in 4 cups of seafood or chicken stock, whisking to avoid lumps. Bring to a gentle simmer and cook for 10 minutes.
Stir in 2 cups of half-and-half and season with 1 tablespoon of Old Bay seasoning, 1 teaspoon of paprika, ½ teaspoon of ground white pepper, and cayenne if desired. Heat through for another 5 minutes.
Gently fold in 1 pound of lump crab meat and 2 tablespoons of crab roe if using. Simmer for an additional 10 minutes on low heat.
Remove from heat and stir in ½ cup of dry sherry. Adjust seasoning with salt if necessary.
Ladle into warm bowls, garnish with extra crab meat and chopped herbs. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 1000IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

Fresh crab meat elevates the dish. Avoid imitation crab for the best flavor. This soup tastes better the next day.

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