Best 8 Easy She Crab Soup Recipes

CAROLINA SHE-CRAB SOUP

Steps:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
• Reduce the heat to medium low, whisk in the flour and continue to cook, stirring constantly. You are essentially making a roux without browning it. Stir in the seafood seasoning, nutmeg, bay leaf and pepper, then whisk in the sherry and clam juice. Increase the heat to medium and bring to a simmer. Cook, stirring frequently, until very thick, about 10 minutes. Stir in the seafood stock and crab roe, if using, bring to a simmer and cook for 15 minutes.
• Add the heavy cream and Worcestershire, return to a simmer and cook until thickened and reduced slightly, another 15 minutes. Remove the bay leaf, then puree the soup with an immersion blender until smooth (or use a regular blender; let cool slightly first, and use caution when blending hot liquids). Season with salt. Stir in the crabmeat and garnish with crab roe if desired.

FAUX SHE-CRAB SOUP

Steps:

• Melt the butter in large saucepan over low heat. Add the onion, celery and garlic and saute until the onions become translucent, about 4 to 5 minutes. Add freshly cracked white pepper and stir in the flour to make a light roux. Set the roux aside.
• In another saucepan, over low heat, combine the clam juice and the half-and-half. Heat slowly until the mixture almost comes to a simmer.
• Slowly whisk the clam juice mixture into the roux. Stir in the sherry and fold in the crabmeat. Add seafood seasoning, to taste. Slowly reheat the sauce. (DO NOT BOIL!) If necessary, add milk to desired consistency. This should be a thick soup, so go slow with the milk.
• Ladle the soup into small serving bowls and top each with a dollop of masago. Grate fresh nutmeg on top and serve with crostini.

SHE CRAB SOUP II

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.

SHE CRAB SOUP I

Steps:

• Using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
• Using a double broiler melt 1 1/2 tablespoons of butter. Add flour and stir until well blended.
• Combine sauteed onions and flour mixture into a large stock pot. Add 1 quart whole milk and stir constantly until soup is well blended.
• Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add 1 pint of milk and stir.
• Remove from heat and add wine.
• Serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

SOUTH CAROLINA SHE-CRAB SOUP

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.

SHE CRAB SOUP

Steps:

• In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.

EASY SHE CRAB SOUP

Steps:

• 1. Melt the butter and saute the onions and celery. Stir in the flour to make a roux.Whisk in the milk and cream and bring to a boil. Reduce heat and simmer until it starts to thicken. Stir in seasonings. Fold in crab meat.Serve and drizzle the top with sherry.

CLASSIC SHE CRAB SOUP

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.