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–+ servings
Soup with a golden broth and tender crab pieces, presented on a dark cloth background.

She Crab Soup

This She Crab Soup is a rich, creamy Southern seafood soup made with lump crab meat, seafood stock, heavy cream, Old Bay, lemon zest, and dry sherry.
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Course: Main Course, Soup
Cuisine: American, Southern
Keyword: She Crab Soup
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 bowls

Ingredients

  • 1/4 cup butter
  • 1/4 cup onion minced
  • 1/4 cup all-purpose flour
  • 3 cups seafood stock
  • 2 cups heavy cream
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp lemon zest
  • 1/2 tsp mace or nutmeg
  • 1 tsp Old Bay Seasoning
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp salt divided
  • 1 lb lump crab meat divided
  • 1/4 cup dry sherry

Instructions

  • Place a large pot or Dutch oven over medium heat.
  • Add the butter and allow it to melt completely.
  • Add the minced onion to the melted butter.
  • Cook for 3 to 5 minutes, stirring occasionally, until the onion is softened.
  • Add the all-purpose flour to the pot.
  • Stir the flour into the butter and onion mixture until a smooth roux forms.
  • Gradually add the seafood stock, stirring continuously to combine it with the roux.
  • Reduce the heat and bring the mixture to a gentle simmer.
  • Simmer for approximately 5 minutes, or until the mixture has slightly thickened.
  • In a small bowl, combine the heavy cream with a few tablespoons of the hot seafood stock mixture.
  • Stir until smooth. This step tempers the cream and helps prevent it from separating when added to the soup.
  • Add the tempered cream to the pot.
  • Increase the heat to medium-low and stir until the cream is fully incorporated and heated through.
  • Reduce the heat to low.
  • Add the Worcestershire sauce, lemon zest, mace or nutmeg, Old Bay Seasoning, cayenne pepper, and 1 teaspoon of the salt.
  • Stir until the seasonings are evenly distributed.
  • Add half of the lump crab meat to the soup.
  • Simmer gently for 5 minutes, stirring occasionally.
  • In a separate small bowl, combine the remaining lump crab meat, the remaining 1/2 teaspoon salt, and the dry sherry.
  • Stir gently to avoid breaking apart the crab meat.
  • Ladle the hot soup into serving bowls.
  • Top each bowl with a portion of the crab and sherry mixture.
  • Serve immediately while warm.

Notes

To make this She Crab Soup gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch slurry for thickening.
Verify that the seafood stock, Worcestershire sauce, Old Bay Seasoning, dry sherry, and lump crab meat are labeled gluten free.
If using a gluten-free flour blend, choose one designed for sauces or gravies for the smoothest texture.
If using cornstarch, mix it with a small amount of cold seafood stock before adding it to the soup to prevent clumping.
Use clean cookware, utensils, measuring spoons, and serving bowls to avoid cross-contamination.