She Crab Soup
This creamy She Crab Soup is rich, comforting, and packed with lump crab meat, seafood stock, heavy cream, and subtle spice. A one-pot Southern classic, ready in just 30 minutes—perfect for cozy nights or special occasions.
6 Servings
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
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend that includes a thickening agent like xanthan gum. Also, confirm that your seafood stock and Worcestershire sauce are certified gluten-free, as these may contain hidden gluten in some brands.