The Very Best She Crab Soup Ever

Dive into coastal decadence with *The Very Best She Crab Soup Ever,* a creamy, velvety delight that celebrates the sweet, delicate flavors of blue crab. This iconic Southern dish combines rich lump crab meat and optional crab roe for a luxurious depth, all elevated by a touch of dry sherry and the signature zest of Old Bay seasoning. A classic roux forms the perfect base, while a blend of heavy cream and milk creates an irresistibly smooth texture. Finished with fresh parsley and a dash of paprika, this she-crab soup is a crowd-pleasing appetizer or comforting main course that’s perfect for any occasion. Ready in just 45 minutes, it’s a must-try recipe for seafood lovers craving an authentic Lowcountry experience.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 medium Yellow onion, finely diced
• 2 stalks Celery, finely diced
• 2 cloves Garlic, minced
• 4 cups Chicken or seafood stock
• 2 cups Heavy cream
• 1 cup Whole milk
• 1 teaspoon Old Bay seasoning
• 0.5 teaspoon Freshly ground black pepper
• 0.5 teaspoon Kosher salt
• 0.25 cup Dry sherry
• 1 pound Lump crab meat, picked clean of shells
• 0.25 cup Crab roe (optional, if available)
• 2 tablespoons Fresh parsley, finely chopped
• 1 teaspoon Paprika (for garnish)

Directions

Step 1

Melt the butter in a large heavy-bottomed pot over medium heat. Add the flour and whisk continuously to make a roux. Cook for 2-3 minutes, until the mixture is bubbly and begins to turn golden in color.

Step 2

Add the diced onion and celery to the pot. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring constantly.

Step 3

Slowly whisk in the chicken or seafood stock, ensuring no lumps remain from the roux. Bring the mixture to a simmer and cook for 5 minutes to allow it to thicken slightly.

Step 4

Stir in the heavy cream and whole milk. Add the Old Bay seasoning, black pepper, and kosher salt. Simmer gently over medium-low heat for 10 minutes, stirring occasionally.

Step 5

Reduce the heat to low and stir in the sherry. Allow it to cook for 2-3 minutes to infuse the soup with its flavor.

Step 6

Gently fold in the lump crab meat and crab roe, if using. Stir carefully to avoid breaking up the crab meat too much.

Step 7

Simmer the soup for another 5 minutes to heat through. Taste and adjust seasoning as needed.

Step 8

Serve the she crab soup hot, garnished with fresh parsley and a light sprinkling of paprika. Optionally, drizzle a small splash of sherry on top for added richness.

Nutrition Facts

Serving size	2576.5 grams (2576.5g)

Amount per serving	% Daily Value*
Calories	2883

Total Fat 227.40g	292%
Saturated Fat 130.70g	653%
Polyunsaturated Fat 0.30g
Cholesterol 992mg	331%
Sodium 6156mg	268%
Total Carbohydrate 51.20g	19%
Dietary Fiber 6.80g	24%
Total Sugars 20.00g
Protein 106.60g	213%

Vitamin D 107IU	537%
Calcium 814mg	63%
Iron 8mg	46%
Potassium 2595mg	55%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.4%

Protein: 15.9%

Carbs: 7.6%