Creamy She Crab Soup made with lump crab meat, seafood stock, sherry, cream, and a dash of Old Bay—Southern comfort in a bowl.
There’s something about soup that feels… safe, right? It’s what people bring when you’re sick, or heartbroken, or moving apartments and haven’t unpacked the kitchen yet. But this She Crab Soup? It wasn’t just safe—it was transformative.
I had it for the first time in Charleston. It was late October. The kind of day where the air smells like marsh and low tide, and your hair doesn’t do what it’s supposed to. I’d just walked six miles in the wrong shoes (blisters, obviously), and wandered into this cozy little place off the main drag. No sign. Just a chalkboard and the sound of clinking spoons.
I almost ordered a grilled cheese. But something about the way the guy next to me was cradling his bowl like a new baby made me pause. “Get the She Crab Soup,” he said. So I did. And let me tell you—creamy, buttery, spiced just right, with hunks of sweet crab meat in every bite… I swear I almost cried.
Since then, it’s been the recipe I turn to when I need to feel warm and held. When the weather turns, or the week’s been weird, or I just need something that tastes like it took more effort than it really did. You feel me?
Why You’ll Love This She Crab Soup Recipe?
This isn’t your average chowder. She Crab Soup has this richness that doesn’t smack you over the head—it sneaks up on you. It’s got a little heat, a little sweetness, and a whole lot of depth. There’s the Old Bay (obviously), the cream, and that whisper of sherry that hits at the very end like, oh hey, didn’t see you there.
But the real star? The lump crab. And I mean actual pieces—not those tiny shreds that disappear into the broth like ghost crabs. And even better? You don’t need a culinary degree to make it. One pot. A little stirring. Maybe a second glass of wine while it simmers. It’s the kind of recipe that makes you feel accomplished without breaking a sweat.
And if you’re thinking, “But I’ve never made seafood soup before…” good. This is the one to start with.
Ingredient Notes:
Let’s not pretend this is one of those “clean out the fridge” soups. It’s not. It’s intentional. But also, real life happens. So here’s what you need, and where you can cut corners if you must.
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Butter – Because it’s butter. Rich, golden, and the flavor base for literally everything that matters.
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Onion – Just a little. Minced fine so it melts into the background like good lighting.
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Flour – This is what gives it body. You’re making a roux here, and it’s okay if it’s lumpy at first. Mine always is.
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Seafood Stock – Yes, it’s worth seeking out. But if you can’t? Chicken broth + a splash of clam juice gets you 85% of the way.
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Heavy Cream – Listen, I’ve tried half-and-half. It’s fine. But cream? Cream is creamy.
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Worcestershire Sauce – A little umami never hurt anyone.
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Lemon Zest – Optional, but kind of brilliant. It brightens everything up like fresh air after rain.
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Mace (or nutmeg) – This is your sleeper ingredient. Don’t overdo it. Just a pinch.
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Old Bay – If you live in the South, it’s in your cabinet. If not, it should be.
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Cayenne Pepper – That gentle heat in the background? Thank this guy.
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Salt – Taste and tweak. Especially if your stock is salty.
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Lump Crab Meat – Splurge if you can. The flavor difference is real.
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Dry Sherry – That little splash over the top? Totally optional. But so worth it.
How To Make She Crab Soup?
- Start with a big pot. Dutch oven if you’ve got it. Melt your butter over medium heat and toss in those finely minced onions. Give them a few minutes to soften—don’t rush it. Stir occasionally while pretending you’re on a cooking show. No one’s watching, but it still helps.
- Now sprinkle in your flour and stir until you’ve got a thick, golden paste. It’ll look weird. That’s okay. Slowly pour in the seafood stock while whisking like your arm’s getting paid by the minute. It’ll smooth out, promise. Let it simmer gently for 5 minutes until it thickens slightly.
- In a separate bowl, mix a bit of the hot liquid with your cream (this step’s called tempering, but really it’s just soup insurance). Pour it all back in and stir gently over medium-low heat until it’s warm but not boiling. Boiling cream = sad, split soup. Learn from my mistakes.
- Now lower the heat and stir in Worcestershire, lemon zest, a pinch of mace or nutmeg, Old Bay, cayenne, salt, and half the crab. Let it hang out for 5 minutes while you smell the whole kitchen transforming into something coastal and luxurious.
- In another bowl, toss the rest of the crab with a splash of sherry and a pinch of salt. This is your “fancy topping.” It’s okay if you eat half of it straight from the bowl.
- To serve: ladle the soup into bowls and top each one with that sherry-kissed crab. Maybe crack some black pepper over it. Maybe throw on some chives. Maybe just dive in with a spoon and zero plans to share.
Storage Options:
If you somehow don’t finish the pot (??), let it cool down before stashing it in the fridge. It’ll keep for about 3 days. When reheating, go low and slow. No boiling. Just gentle heat and a little stirring.
Want To Save This Recipe?
Freezing? Ehhh. I’ve tried it. It’s not awful, but cream-based soups get a little weird in the freezer. They separate, they get grainy, and nobody wants a grainy crab situation. Freeze the base before adding cream if you must.
Variations and Substitutions:
Look, we’re all doing our best. Don’t panic if you’re missing something. This soup has wiggle room.
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No seafood stock? Use chicken broth + a few drops of fish sauce. Sounds weird. Works great.
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Out of cream? Whole milk + a tablespoon of butter gets you in the neighborhood.
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No sherry? Dry white wine or just skip it. The crab will still shine.
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Want it chunkier? Add shrimp, scallops, or even a diced boiled potato.
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No mace? A touch of cinnamon works. Not joking.
Soup is forgiving. And so are we.
What to Serve with She Crab Soup?
This soup is rich, which means you want contrast. Crunch, acid, brightness. Here’s what I like to add:
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Crusty Bread – For dunking. Obviously.
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Lemon-Dressed Salad – Something crisp and not too serious.
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Cornbread – Slightly sweet and buttery. Yes, please.
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Crackers or Toast Points – If you’re trying to look like you planned ahead.
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White Wine or Sparkling Water – You pick the mood.
Frequently Asked Questions:
Can I use canned crab?
Sure, but go for the good stuff. Refrigerated lump crab is way better than the shelf-stable kind.
Can I make it ahead?
Yes! In fact, it gets better as the flavors hang out. Just don’t add the sherry-crab topping until you’re ready to serve.
Why is it called She Crab Soup?
Traditionally, it included crab roe—hence the “she.” That’s harder to find these days, so most recipes skip it, including this one. Still just as delicious.
That’s it. A soup that tastes like it came from a seaside bistro, but you made it barefoot in your own kitchen with a spoon you probably licked at least twice.
Give this She Crab Soup a try next time you’re craving comfort that doesn’t come from a can. And if you do? Tell me. Was it as good as that rainy day in Charleston? Did you tweak something? Did your picky cousin suddenly become a soup person?
I wanna know.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
She Crab Soup
Ingredients
- ¼ cup unsalted butter
- ¼ cup finely minced yellow onion
- ¼ cup all-purpose flour
- 3 cups seafood stock
- 2 cups heavy cream
- ½ teaspoon Worcestershire sauce
- ½ teaspoon finely grated lemon zest
- ½ teaspoon ground mace or substitute nutmeg
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper
- 1½ teaspoons salt divided
- 1 pound lump crab meat divided
- ¼ cup dry sherry
Instructions
Prepare the Aromatic Base:
- In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, add the finely minced onion and sauté for 3–5 minutes, or until soft and translucent.
Make the Roux:
- Sprinkle the flour over the softened onions and stir constantly until a smooth paste (roux) forms. Allow this mixture to cook for 1–2 minutes to remove the raw flour taste, stirring frequently to prevent burning.
Incorporate the Stock:
- Gradually pour in the seafood stock while whisking continuously to ensure the roux fully integrates. Bring the mixture to a gentle simmer and allow it to cook for approximately 5 minutes, or until slightly thickened.
Temper the Cream:
- In a small bowl, combine several tablespoons of the hot soup base with the heavy cream. Stir to blend, then add the tempered cream into the pot. This step helps prevent the cream from curdling. Stir and heat over medium-low until just warmed through; do not boil.
Add Seasonings and Crab:
- Reduce the heat to low. Stir in Worcestershire sauce, lemon zest, mace (or nutmeg), Old Bay seasoning, cayenne pepper, 1 teaspoon salt, and half of the lump crab meat. Simmer gently for 5 minutes, stirring occasionally to meld the flavors.
Prepare the Garnish:
- In a separate small bowl, mix the remaining crab meat with the remaining ½ teaspoon of salt and the dry sherry. This seasoned crab mixture will be used as a garnish.
Serve:
- Ladle the soup into bowls and top each serving with a spoonful of the seasoned crab garnish. Serve immediately, optionally accompanied by warm bread or crackers.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
