Here’s a rich and elegant recipe for Classic She-Crab Soup — a Southern coastal delicacy, especially beloved in Charleston and the Lowcountry. It’s creamy, luxurious, and full of sweet crab flavor, enhanced with sherry and traditionally finished with orange roe from female crabs (hence “she” crab).
You can make it with or without the roe, but the flavor is still fantastic either way.
🦀🥣 Classic She-Crab Soup
🕒 Prep Time: 15 minutes
🕒 Cook Time: 30 minutes
🍽️ Serves: 4–6
🧂 Ingredients
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1 lb lump crabmeat, picked over for shells
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4 tbsp butter
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1 small onion, finely chopped
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1 rib celery, finely chopped
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2 cloves garlic, minced
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1/4 cup all-purpose flour
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3 cups seafood stock (or substitute chicken broth)
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1 ½ cups half-and-half
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1/2 cup heavy cream
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1/2 tsp salt, to taste
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1/4 tsp white pepper (or black pepper)
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1/4 tsp paprika
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2 tbsp dry sherry, plus more for serving
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2 tbsp crab roe (optional, if available)
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1/4 tsp cayenne pepper (optional, for a kick)
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1 tbsp chopped fresh parsley, for garnish
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1 tbsp chives or green onions, for garnish
🔥 Instructions
1. Sauté vegetables:
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In a large saucepan or Dutch oven, melt butter over medium heat.
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Add onion and celery. Cook until soft (about 5 minutes).
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Add garlic and sauté 1 minute more.
2. Make a roux:
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Sprinkle flour over the vegetables, stirring constantly to form a roux.
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Cook 2–3 minutes, stirring, until light golden (do not brown).
3. Add liquids:
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Slowly whisk in the seafood stock, a little at a time, to prevent lumps.
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Stir in the half-and-half and heavy cream.
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Bring to a gentle simmer, stirring occasionally, for 5–10 minutes until slightly thickened.
4. Add crab and seasonings:
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Gently fold in the crabmeat, salt, pepper, paprika, and sherry.
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Add crab roe, if using.
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Simmer on low (do not boil) for 10–15 minutes to allow flavors to meld.
5. Finish and serve:
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Taste and adjust seasoning — add more salt, pepper, or sherry if needed.
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Serve hot, garnished with fresh parsley, chives, and an extra drizzle of sherry if desired.
🧡 Serving Ideas
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Serve with crusty bread, oyster crackers, or cornbread.
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A light salad with citrus vinaigrette complements it well.
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For a fancier touch, serve in small cups as an appetizer.
💡 Tips & Variations
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Don’t boil after adding cream — it can cause curdling.
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No crab roe? Still delicious — just omit it or add a pinch of turmeric for color.
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Make ahead: Soup improves after a few hours or overnight in the fridge.
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Want it smoother? Blend the base (without crab) before adding the meat.