Best 3 Classic She Crab Soup Recipes

She-crab soup is a classic Southern dish that is creamy, rich, and full of flavor. It is made with a base of crab stock, milk, and cream, and typically includes crab meat, vegetables, and seasonings. The soup is often served with sherry or cognac, and can be garnished with fresh herbs, croutons, or a dollop of sour cream.

This article provides three different recipes for she-crab soup, each with its own unique flavor profile. The first recipe is a traditional version of the soup, made with crab stock, milk, cream, crab meat, and vegetables. The second recipe is a low-country version of the soup, which includes okra and tomatoes. The third recipe is a spicy version of the soup, made with cayenne pepper and paprika.

No matter which recipe you choose, you are sure to enjoy this delicious and flavorful soup. It is perfect for a special occasion or a casual meal, and is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SHE CRAB SOUP II

She Crab Soup II image

An easy recipe for the most unforgettable creamy crab soup on the East coast.

Provided by sal

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons butter
¾ cup minced onion
3 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 pounds crabmeat, flaked
3 ½ cups milk
⅔ cup heavy cream

Steps:

In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 10.4 g, Cholesterol 114.1 mg, Fat 14.9 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 576.7 mg, Sugar 5.8 g

CLASSIC SHE CRAB SOUP

Classic She Crab Soup image

A full-bodied creamy crab soup that can be served with lemon for added tartness.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons margarine
1 green onion, minced
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups fish stock
2 cups milk
2 cups heavy whipping cream
1 ½ pounds crabmeat, flaked
¼ cup sherry
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 cups hard-cooked eggs
½ teaspoon paprika
6 slices lemon

Steps:

Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
Press the yolks of hard-boiled eggs through a sieve and set aside.
In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Nutrition Facts : Calories 566.5 calories, Carbohydrate 13.3 g, Cholesterol 374.4 mg, Fat 42.7 g, Fiber 1 g, Protein 32 g, SaturatedFat 22 g, Sodium 1415.3 mg, Sugar 4.8 g

SOUTH CAROLINA SHE-CRAB SOUP

South Carolina She-Crab Soup image

This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!

Provided by SOWEN

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h

Yield 8

Number Of Ingredients 15

Ingredients

5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

Steps:

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 crabmeat, 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.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 19.6 g, Cholesterol 240.1 mg, Fat 57.7 g, Fiber 0.4 g, Protein 20.8 g, SaturatedFat 35.6 g, Sodium 485.4 mg, Sugar 1.3 g

Tips:

For the best flavor, use fresh crabmeat. If you can't find fresh crabmeat, frozen crabmeat will also work.
Be sure to clean the crabmeat thoroughly before using it. This will remove any sand or grit.
If you're using canned crabmeat, be sure to drain it well before using it.
Don't overcook the crabmeat. Overcooked crabmeat will be tough and chewy.
Serve the soup immediately after it's made. This will prevent the crabmeat from becoming tough.

Conclusion:

She-crab soup is a delicious and easy-to-make soup that's perfect for a special occasion or a weeknight meal. With its creamy texture and rich flavor, this soup is sure to please everyone at the table. So next time you're looking for a delicious and satisfying soup, give she-crab soup a try. You won't be disappointed!