She-Crab Soup
Creamy crab soup with sherry and roe - a Charleston delicacy that's elegant and rich.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
15m
Cook Time
25m
Servings
6
Difficulty
Medium
Estimated Nutrition
Per serving · estimated
Calories
380
Protein
22 g
Carbs
14 g
Fat
26 g
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Ingredients
Shop the tools- 1 lb lump crab meat
- 1/4 cup crab roe (or extra crab meat)
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon white pepper
- Salt to taste
- Fresh chives for garnish
Instructions
Melt butter in large pot over medium heat.
Gradually add milk and cream, whisking until smooth.
Bring to simmer and cook until thickened, about 10 minutes.
Add crab meat, roe, Worcestershire, Old Bay, and white pepper.
Simmer gently 10 minutes (don't boil).
Stir in sherry and season with salt.
Ladle into bowls and garnish with chives.
Chef's Comfy Tip
If you can't find crab roe, don't worry - the soup is still delicious with just extra crab meat.
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