She-Crab Soup
A rich and silky she-crab soup made with a classic cream base, sweet lump crab meat, and a splash of dry sherry, inspired by the traditional Charleston low country recipe.
Equipment
- Large pot or Dutch oven
- whisk
- Wooden spoon
Ingredients
- 4 tbsp unsalted butter
- 1 small yellow onion finely diced
- 2 tbsp all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- ½ tsp Old Bay seasoning
- ¼ tsp cayenne pepper optional
- 1 lb lump crab meat picked over for shells
- ¼ cup dry sherry plus extra for serving
- Salt and white pepper to taste
- Fresh chives or paprika for garnish
Instructions
Build the Cream Soup Base
- Melt the butter in a large pot over medium heat, then add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent but not browned.
- Sprinkle the flour over the onion and butter, stirring constantly to form a roux, and cook for 1-2 minutes to remove the raw flour taste, being careful not to let it brown too much.
Simmer the Soup
- Gradually whisk in the milk and heavy cream, a little at a time, whisking continuously to prevent lumps from forming as the liquid is incorporated into the roux. Bring the mixture to a gentle simmer, stirring occasionally to keep it from sticking to the bottom of the pot.
- Stir in the Worcestershire sauce, Old Bay seasoning, and cayenne pepper if using, and let the soup simmer gently for 10-12 minutes, allowing it to thicken slightly and the flavors to meld together.
Add the Crab and Finish
- Gently fold the lump crab meat into the soup, being careful not to break up the larger pieces too much, since those bigger chunks of crab are part of what makes this dish feel special. Let it warm through for 3-4 minutes, just enough to heat the crab without overcooking it.
- Remove the pot from heat and stir in the dry sherry, then season with salt and white pepper to taste. Ladle into bowls, garnish with fresh chives or a light dusting of paprika, and serve with a small extra splash of sherry on the side for anyone who wants more.
Notes
- Whisking the milk and cream into the roux gradually, rather than all at once, is the key to avoiding a lumpy soup, so take your time during that step even if it feels slow.
- Folding the crab meat in gently toward the end preserves those larger, more satisfying lump pieces, so avoid stirring too vigorously once it's added.
- Adding the sherry off the heat, right at the very end, keeps its flavor bright rather than cooking it off during a longer simmer.
- This soup is fairly rich, so smaller portions as a starter work just as well as larger bowls served as a main course.
- If you can find crab roe, a traditional addition to authentic she-crab soup, stirring in a small amount along with the crab meat adds an extra layer of authentic flavor and a subtle orange tint to the finished soup.