Print

Classic Creamy Lowcountry She Crab Soup with Sherry Finish

A white bowl filled with creamy she crab soup, generously topped with shredded crab meat and a sprinkle of paprika.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make an authentic, rich, and velvety She Crab Soup at home. This recipe delivers the luxurious texture and sophisticated flavor of a Lowcountry classic, finished with a traditional dash of dry sherry.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup finely diced yellow onion
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced green bell pepper
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon salt, or to taste
  • 1/2 pound lump crab meat, picked over for shells
  • 2 egg yolks, lightly beaten
  • 1/4 cup dry sherry, plus extra for serving

Instructions

  1. Melt the butter in a large saucepan or Dutch oven over medium heat.
  2. Add the onion, celery, and bell pepper. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes. Do not brown.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  5. Reduce the heat to low. Stir in the heavy cream, Old Bay seasoning, white pepper, and salt. Heat gently; do not boil.
  6. Add the lump crab meat to the soup base. Simmer for 5 minutes to allow the flavors to combine.
  7. In a small bowl, whisk the egg yolks with about 1/2 cup of the hot soup liquid until smooth. This tempers the yolks.
  8. Slowly pour the tempered egg yolk mixture back into the soup, stirring constantly. Continue to heat gently for 2 minutes, but do not allow the soup to boil after adding the yolks, or they may curdle.
  9. Remove the soup from the heat. Stir in the 1/4 cup of dry sherry.
  10. Taste and adjust salt and pepper if needed. Serve immediately with an extra splash of sherry poured over the top of each bowl.

Notes

  • For the creamiest texture, ensure your cream and broth are warm before combining them with the roux.
  • If you prefer a smoother soup, you may blend about one-third of the soup base before adding the crab meat, then stir the crab back in.
  • Use high-quality lump crab meat for the best flavor and texture in this gourmet comfort food.

Nutrition

Find it online: https://cookingbycarla.com/she-crab-soup-recipe-creamy-lowcountry/