Real Recipes From Real Home Cooks ®

she-crab soup

★★★★★ 1
a recipe by
Donna Burgoon
Houston, TX

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
serves 8
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For she-crab soup

  • 1 lb
    lump crab meat
  • 5 Tbsp
  • 5 Tbsp
    all-purpose flour
  • 1 sm
    white onion, grated
  • 1 stalk
    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

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