She-Crab Soup

Donna Burgoon


Perfect for chilly days. Rich, creamy and so very good! I serve mine with oyster crackers sprinkled on top. Boyfriend adds a bit of cheese sprinkled on top of his.

pinch tips: How to Grate Cheese for Easy Clean Up





15 Min


45 Min


Stove Top


1 lb
lump crab meat
5 Tbsp
5 Tbsp
all-purpose flour
1 small
white onion, grated
1 stalk(s)
celery, grated
2 clove
garlic, minced
few pinch
salt and pepper, to taste
2 qt
half and half
1 pt
heavy cream
1 c
chicken broth
1 tsp
louisiana hot sauce
2 tsp
worcestershire sauce
2 Tbsp
fresh chives, chopped
1/2 c
sherry wine

Directions Step-By-Step

Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crab meat, and simmer for another 10 minutes.
Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

About this Recipe

Course/Dish: Chowders, Other Soups
Main Ingredient: Seafood
Regional Style: Southern
Other Tag: Quick & Easy