Description
She Crab Soup is a rich, creamy soup featuring tender lump crab meat, seasoned with Old Bay and enhanced with dry sherry for depth. This classic Southern delicacy combines sautéed aromatics, clam juice, and a blend of milk and heavy cream to create a velvety texture perfect for a comforting starter or main dish.
Ingredients
Scale
Main Ingredients
- 4 Tbsp unsalted butter
- 1/2 yellow onion, diced
- 1 celery rib, diced
- 1 garlic clove, minced
- 1 lb lump crab meat
- 1/2 cup dry sherry
- 3 cups milk
- 1 1/2 cups heavy cream
- 1 cup clam juice
- 2 teaspoons Old Bay Seasoning
- 1 Tbsp all-purpose flour
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- 1 cup chicken broth
- 1 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 bay leaf
- Salt to taste
Instructions
- Sauté Aromatics: In a large pot over medium-high heat, melt the butter. Add diced onion, celery, and minced garlic; sauté until the vegetables become translucent, about 4-5 minutes, to build the flavor base of the soup.
- Add Seasonings and Flour: Stir in all-purpose flour, Old Bay seasoning, ground nutmeg, and black pepper. Cook for about one minute to form a roux and toast the spices, which will help thicken the soup and develop flavor.
- Deglaze with Sherry: Increase the heat slightly and pour in the dry sherry. Let it cook for two minutes to evaporate the alcohol and concentrate the flavor.
- Add Liquids and Simmer: Pour in clam juice, milk, heavy cream, chicken broth, lemon juice, Worcestershire sauce, and add the bay leaf and salt to taste. Reduce heat to medium-low and let the soup simmer gently for about 15 minutes to meld all the flavors.
- Finish with Crab Meat: Remove the bay leaf and gently fold in the lump crab meat. Let the soup simmer an additional four minutes on low heat just until the crab is warmed through. Avoid overcooking to keep the crab tender. Serve hot.
Notes
- Use lump crab meat for the best texture and flavor; fresh is preferred but canned or frozen can be substituted if necessary.
- Do not boil the soup after adding the crab meat to keep it from becoming tough.
- Dry sherry adds a distinct, rich flavor but can be omitted or replaced with white wine if unavailable.
- Adjust seasoning to taste, especially the salt, as the clam juice and Old Bay seasoning add sodium.
- This soup pairs excellently with crusty bread or oyster crackers for dipping.
