My family and I visited Charleston, South Carolina, a few years ago. After a relaxing day of touring the charming city, I couldn’t wait to try its famous she-crab soup! One taste, and I was addicted! It combines the star power of a hearty bisque with the elegance of a seafood feast for a 5-star dining experience. But there’s no need to wait for a trip to South Carolina to indulge in this Southern classic! It’s easily re-created in the comfort of your kitchen whenever a craving hits. Serve it as an impressive starter as a robust main course with a side of crusty bread, and treat your loved ones to a little Southern charm.
Recipe Ingredients
Oil – Butter and olive oil add richness to sauteed veggies. Aromatics – Onion, celery, and garlic give the soup its flavor base and delectable aroma. Dry Sherry – Adds nutty umami to the soup. If you only have cooking sherry, that works. Cognac and brandy are also fantastic if you have them on hand. Flour – All-purpose flour thickens the soup for a creamier texture. Seafood Stock – A flavorful boost to the seafood flavor and an essential base for almost any soup. Seasonings – Bay leaf, Creole seasoning, bouillon powder, and cayenne pepper create a complex, herby flavor profile and a touch of heat. And fresh lemon juice enhances any seafood with a refreshing tang. Crab Meat – Lump crab meat is the leading player in this soup recipe. But feel free to use fresh crab legs if that’s what you have. Cream gives the soup an incredible mouth feel for rich and creamy decadence.
How to Make She-Crab Soup
The Soup
Sauté – Melt butter in a large heavy-bottomed saucepan over medium heat. As the butter melts, add olive oil. Just before the butter completely melts, add onion, garlic, and celery. Sauté for about 3-4 minutes until the onion is translucent and the vegetables are soft. (Photo 1) Deglaze – Next, deglaze the pan with dry sherry and continue to cook for about 2 minutes until the liquid has reduced. (Photo 2) Whisk – Sprinkle flour over the vegetables and whisk until a thick paste is formed. Sauté for about a minute. (Photo 3) Mix – Whisk in seafood stock and continue mixing until fully incorporated and no lumps remain. Add bay leaf, Creole seasoning, bouillon powder, cayenne, and white pepper. Mix to fully combine. (Photo 4) Cook – Bring the soup to a boil, then reduce the heat to medium-low and simmer until it slightly thickens (10-12 minutes).
Final Stretch
Simmer – Add lemon juice, heavy cream, and half of the crabmeat and continue to simmer, stirring occasionally, until slightly thickened, about 5-8 more minutes. Taste and season with salt and pepper. (Photo 5) Serve – Take the pan off the heat and remove the bay leaf. Pour about a tablespoon of dry sherry into each serving bowl, and divide the soup among bowls. Top with remaining crabmeat; sprinkle with fresh parsley or chives, and enjoy. (Photo 6)
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can make the she-crab soup a day or two before adding the cream and crab meat. When ready to serve, heat your soup, then add the cream, crabmeat, and sherry as instructed in the recipe.
Serving and Storage Instructions
She-crab soup is nothing short of fantastic served right off the stove with a fresh, crusty roll. Leftover she-crab soup will last 2-3 days in the refrigerator. It also freezes nicely for 3 months. Reheat the thawed soup gently in a saucepan over medium heat until warmed through.
What to Serve With She-Crab Soup
I love serving this soup with a side of bread to soak up every drop of its creamy deliciousness. Homemade brioche buns or garlic knots are some family favorites. Or I’ll whip up a skillet cornbread for a complete Southern experience!
More Hearty Soup Recipes to Try
Conclusion
Enjoy this soul-satisfying she-crab soup on a chilly day. Do you use this soup as a starter or a main dish? Let me know your thoughts in the comments below.
