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.

★★★★★ 1 vote
15 Min
45 Min
Stove Top


Add to Grocery List

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

How to Make She-Crab Soup


  • 1Melt 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.
  • 2Gradually 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.
  • 3Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Printable Recipe Card

About She-Crab Soup

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

Show 4 Comments & Reviews

How To Pair Soups And Wine Recipe

How to Pair Soups and Wine

Kitchen Crew @JustaPinch

Pairing soups and wine can be tricky. Besides there being many types of soup (stews, chowder, broth-based, etc.), soups are liquid and pairing liquid with liquid is strange. In reality,...