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She Crab Soup
Warm up your home with a comforting bowl of She Crab Soup—a timeless classic that's as elegant as it is delicious. Perfect for those chilly Manhattan evenings when you're craving something heartwarming but not too time-consuming to prepare. This dish has been a favorite in my family, swiftly turning typical weeknights into something special.
Check out another delightful recipe here.
Why you’ll love this recipe
She Crab Soup is everything you need on a cozy night in—it's creamy, full of flavor, and wonderfully satisfying. The best part? You can whip it up in under an hour without breaking the bank or losing your sanity. With a rich history of Southern roots, this soup brings a little bit of Charleston right to your NYC apartment.
Ingredients
- 4 cups half and half
- 2 tablespoons butter
- 2 teaspoons garlic, minced
- 1 large onion, finely diced
- 1 bay leaf
- ¾ cup dry sherry, divided
- 2 tablespoons flour
- 2 cups fish stock or clam juice
- 1 tablespoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 pinch cayenne
- 1 tablespoon lemon juice
- 1 pound lump crabmeat, divided
- 2 tablespoons chopped chives
- ¼ cup roe, preferably crab, optional, for garnish
- French bread, optional, for serving
Step-by-step instructions
Start by melting the butter in a large, heavy-bottomed saucepan over medium heat. Add garlic, onion, and bay leaf, covering and cooking until onion is translucent—about 4 to 5 minutes. Pour in ¼ cup of the dry sherry, boiling until mostly evaporated. Sprinkle in the flour and stir it all together.
Whisk in the fish stock, ensuring there are no lumps, then gradually add the warmed half and half, Old Bay seasoning, paprika, remaining ¼ cup of sherry, Worcestershire sauce, cayenne, and lemon juice. Remember to stir constantly.
Remove the bay leaf before transferring the liquid to a blender, allowing it to cool slightly before blending until smooth. Alternatively, use an immersion blender directly in the saucepan.
Return the blended mixture back to the saucepan, adding ½ pound of the lump crabmeat with a sprinkle of salt and pepper. Let it simmer for about 10 to 15 minutes until thickened and thoroughly heated, stirring frequently to avoid burning.
Divide the remaining sherry among the serving bowls, topping with the rest of the crabmeat. Ladle the hot soup into these bowls, garnishing with chopped chives and roe as desired. Serve hot alongside crusty French bread.
Recipe tips & variations
Here's a little secret: if you don't have crab roe, fish roe can also work as a delightful garnish. If you prefer a thicker soup, consider adding a bit more flour during the initial steps. And for a slightly different flavor, try adding a touch of smoked paprika.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently to rediscover that smooth consistency without curdling.
FAQs
What is the best type of crabmeat to use for She Crab Soup?
I love using lump crabmeat for this recipe due to its sweet, rich flavor and hearty texture. It's perfect for getting those lovely chunks of crab in each spoonful.
Can She Crab Soup be made without sherry?
Absolutely! If the sherry isn't for you, substitute it with apple cider vinegar—just a splash for a touch of acidity.
How do I thicken She Crab Soup if it turns out too thin?
In case your soup feels a bit on the thinner side, a mixture of cornstarch and cold water whisked in can help thicken it without affecting the flavors.
Can I prepare She Crab Soup ahead of time and reheat it?
Yes, you can prepare the soup a day in advance. Just reheat it gently over the stove, stirring to maintain that creamy consistency.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Enjoy this flavorsome journey right from your kitchen table, and remember, sometimes the simplest recipes are the most special. Happy cooking!
Print
She Crab Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Warm up your home with a comforting bowl of She Crab Soup—an elegant and delicious dish perfect for chilly evenings.
Ingredients
- 4 cups half and half
- 2 tablespoons butter
- 2 teaspoons garlic, minced
- 1 large onion, finely diced
- 1 bay leaf
- ¾ cup dry sherry, divided
- 2 tablespoons flour
- 2 cups fish stock or clam juice
- 1 tablespoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 pinch cayenne
- 1 tablespoon lemon juice
- 1 pound lump crabmeat, divided
- 2 tablespoons chopped chives
- ¼ cup roe, preferably crab, optional, for garnish
- French bread, optional, for serving
Instructions
- Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add garlic, onion, and bay leaf, covering and cooking until onion is translucent—about 4 to 5 minutes.
- Pour in ¼ cup of the dry sherry, boiling until mostly evaporated. Sprinkle in the flour and stir it all together.
- Whisk in the fish stock, ensuring there are no lumps, then gradually add the warmed half and half, Old Bay seasoning, paprika, remaining ¼ cup of sherry, Worcestershire sauce, cayenne, and lemon juice. Stir constantly.
- Remove the bay leaf before transferring the liquid to a blender, allowing it to cool slightly before blending until smooth.
- Return the blended mixture back to the saucepan, adding ½ pound of the lump crabmeat with a sprinkle of salt and pepper. Let it simmer for about 10 to 15 minutes until thickened and thoroughly heated, stirring frequently.
- Divide the remaining sherry among the serving bowls, topping with the rest of the crabmeat. Ladle the hot soup into these bowls, garnishing with chopped chives and roe as desired. Serve hot alongside crusty French bread.
Notes
- If you don't have crab roe, fish roe can also work as a delightful garnish.
- If you prefer a thicker soup, consider adding a bit more flour during the initial steps.
- For a slightly different flavor, try adding a touch of smoked paprika.
- Store any leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 100mg
