Description
She-Crab Soup is a rich and creamy southern seafood classic that blends fresh crab meat with aromatic vegetables, a velvety cream base, and a hint of dry sherry. This elegant yet simple soup offers a comforting, nourishing, and flavorful way to enjoy the taste of the sea, perfect for cozy nights, dinner parties, and special gatherings.
Ingredients
Scale
Seafood
- 1 lb fresh crab meat (or quality canned crab meat)
Dairy
- 1 cup heavy cream
- 2 egg yolks
- 2 tablespoons butter
Vegetables and Aromatics
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped bell pepper
Liquids
- 3 cups chicken or seafood stock
- 1/4 cup dry sherry
Thickening and Seasoning
- 3 tablespoons all-purpose flour (use gluten-free flour for gluten-free version)
- 1 teaspoon Old Bay seasoning
- Salt and freshly ground black pepper, to taste
Herbs and Garnishes
- Fresh chives or parsley, chopped, for garnish
- Optional: paprika or crème fraîche for garnish
Instructions
- Prepare the base: Gently sauté finely chopped onion, celery, and bell pepper in butter over medium heat until softened and fragrant, forming the aromatic foundation of the soup.
- Create the roux: Sprinkle flour over the softened vegetables and stir continuously to cook the flour without browning, making a smooth roux that thickens the soup beautifully.
- Add liquids and seasoning: Gradually whisk in chicken or seafood stock, stirring well to eliminate lumps. Add Old Bay seasoning and bring the mixture to a gentle simmer to meld the flavors.
- Incorporate cream and sherry: Stir in heavy cream and dry sherry, then simmer gently to blend richness and subtle sweetness with the seafood essence.
- Add fresh crab meat: Carefully fold in the crab meat without breaking it up, warming through without overcooking to preserve tenderness.
- Enrich with egg yolks: Temper beaten egg yolks by slowly mixing in some hot soup, then stir them back into the pot off heat to thicken the soup and achieve a silky finish.
- Final touches: Season the soup with salt, pepper, and freshly chopped chives or parsley to brighten the flavor before serving.
Notes
- Use fresh crab meat when possible for superior flavor and texture.
- Simmer the soup gently over low heat to prevent cream from curdling and maintain a smooth consistency.
- Temper egg yolks carefully to avoid scrambling and ensure a silky texture.
- Cook the roux long enough to remove the raw flour taste and add depth.
- Dry sherry is essential for adding a unique sweetness and complexity.
- For gluten-free version, substitute flour with gluten-free flour or thicken with cornstarch or xanthan gum.
- Dairy-free alternatives include substituting cream with coconut milk or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg
Keywords: She-Crab Soup, Crab Soup, Creamy Crab Soup, Southern Seafood Soup, Comfort Food, Seafood Soup
