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She Crab Soup

She crab soup is a creamy Southern soup made with lump crabmeat, seafood stock, and a gentle simmer. Old Bay, dry sherry, and fresh chives add savory depth to each smooth, lightly thickened bowl.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Southern
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 0.5 cup yellow onion finely diced
  • 0.25 cup all-purpose flour
  • 3 cup seafood stock
  • 2 cup whole milk
  • 1 cup heavy cream
  • 1 tsp Old Bay seasoning
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground white pepper
  • 0.25 tsp kosher salt
  • 1 lb lump crabmeat picked over for shells
  • 2 tbsp dry sherry
  • 2 tbsp chives finely chopped

Equipment

  • 1 4-quart saucepan

Method
 

  1. Melt the butter in a 4-quart saucepan over medium heat.
  2. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  3. Sprinkle in the flour and cook for 2 minutes, whisking constantly.
  4. Gradually whisk in the seafood stock until smooth.
  5. Whisk in the milk, heavy cream, Old Bay, nutmeg, white pepper, and salt.
  6. Bring the soup to a gentle simmer over medium heat, whisking often.
  7. Cook for 10 minutes until lightly thickened; do not let it boil.
  8. Gently stir in the crabmeat and sherry.
  9. Cook for 3 to 4 minutes, until steaming hot.
  10. Ladle into bowls and sprinkle with the chives.

Notes

For the smoothest soup, whisk the seafood stock in gradually to avoid lumps. Refrigerate leftovers for up to 2 days; freezing is not recommended because the cream-based soup may separate. For a gluten-free option, use a 1:1 gluten-free flour blend.