Description
She Crab Soup is a rich and creamy seafood delicacy featuring lump crab meat simmered in a flavorful blend of butter, vegetables, dry sherry, and aromatic seasonings. This savory soup is perfect for seafood lovers looking for a luxurious, comforting dish with hints of Old Bay seasoning and nutmeg, traditionally enjoyed in Southern coastal cuisine.
Ingredients
Scale
Soup Base
- 4 Tbsp unsalted butter
- 1/2 yellow onion, diced
- 1 celery rib, diced
- 1 garlic clove, minced
- 2 teaspoons Old Bay Seasoning
- 1/4 teaspoon ground nutmeg
- Freshly ground black pepper, to taste
Liquids
- 1/2 cup dry sherry
- 3 cups milk
- 1 1/2 cups heavy cream
- 1 cup clam juice
- 1 cup chicken broth
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
Seafood
- 1 lb lump crab meat
Other
- 1 bay leaf
- Salt, to taste
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, melt the unsalted butter. Add the diced yellow onion, celery, and minced garlic. Sauté the mixture until the vegetables become translucent and fragrant, about 3-5 minutes.
- Add Seasonings and Flour: Stir in the flour to help thicken the soup, then add the Old Bay Seasoning, ground nutmeg, and freshly ground black pepper. Cook for about one minute to blend the flavors and cook out the raw flour taste.
- Deglaze with Sherry: Increase the heat slightly and pour in the dry sherry. Cook for two minutes, allowing the alcohol to evaporate and the flavors to concentrate.
- Add Liquids and Simmer: Pour in the clam juice, milk, heavy cream, chicken broth, lemon juice, Worcestershire sauce, and add the bay leaf. Season with salt to taste. Reduce heat to medium-low and let the soup simmer gently for about 15 minutes to meld all flavors together.
- Finish with Crab Meat: Remove the bay leaf from the pot. Carefully fold in the lump crab meat to warm through without breaking up the lumps. Simmer for an additional four minutes to infuse the crab into the soup just before serving.
Notes
- Use fresh lump crab meat for the best texture and flavor; canned crab can be used in a pinch but will alter the soup’s texture.
- Dry sherry adds depth and sweetness but can be substituted with a splash of dry white wine or omitted if preferred.
- Be careful when stirring in the crab meat to keep the lumps intact for a nice presentation.
- Adjust seasoning carefully; Old Bay seasoning contains salt, so add additional salt gradually.
- For a thicker soup, add an extra tablespoon of flour when sautéing the vegetables.
