Best 2 South Carolina She Crab Soup Recipes

In the realm of Southern cuisine, She-Crab Soup reigns supreme as a delicacy that tantalizes taste buds and embodies culinary heritage. Originating from the coastal regions of South Carolina, this rich and creamy soup has gained widespread popularity, captivating seafood enthusiasts nationwide. Its name derives from the female blue crab, the primary ingredient, which lends a distinctive sweet and delicate flavor to the dish. This article presents a delectable collection of She-Crab Soup recipes, each offering unique interpretations of this classic Southern staple. From traditional preparations that honor the dish's roots to innovative variations that introduce modern twists, these recipes cater to a range of preferences and skill levels. Embark on a culinary journey as we explore the nuances of She-Crab Soup, uncovering the secrets behind its captivating allure.

Let's cook with our recipes!

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

SOUTH CAROLINA SHE-CRAB SOUP

South Carolina She-Crab Soup image

Provided by Tyler Florence

Time 1h35m

Yield 4 servings

Number Of Ingredients 26

Ingredients

2 tablespoons butter
1 onion, finely diced
1 bay leaf
2 tablespoons flour
2 cups White Crab Stock, recipe follows
2 cups milk
1 cup cream
2 teaspoons paprika
1 pound cooked Atlantic Blue crab meat, divided
1/2 cup crab roe, divided
Salt and pepper, to taste
1/4 cup sherry
2 tablespoons chopped chives
French bread
2 quarts cold water
1 onion, peeled and halved
1 garlic bulb, halved
1 turnip, split
2 celery stalks, split
Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string)
1/2 lemon, juice
1 teaspoon crab boil seasoning
1/2 teaspoon whole white peppercorns
1/2 cup white wine
Sea salt, to taste
6 live Atlantic Blue crabs

Steps:

Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through.
To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread.
Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock.

Tips:

Use fresh seafood. The fresher the seafood, the better the soup will taste. If you can't find fresh crab, you can use frozen crab, but be sure to thaw it completely before using.
Don't overcook the crab. Crab meat is delicate and can easily be overcooked. Cook it just until it is opaque and tender, about 3-4 minutes.
Use a good quality stock. The stock is the base of the soup, so it's important to use a good quality one. You can use chicken stock, fish stock, or vegetable stock.
Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of sherry or white wine for extra flavor.
Serve the soup hot. She-crab soup is best served hot, with a side of crackers or bread.

Conclusion:

She-crab soup is a delicious and easy-to-make soup that is perfect for a special occasion or a casual weeknight meal. With its creamy texture, rich flavor, and abundance of crab meat, this soup is sure to please everyone at the table.