She-Crab Soup Recipe

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Last year, during my visit to South Virginia, I indulged in various delicious seafood dishes. One dish that left a lasting impression on my taste buds was their signature She-Crab Soup. There was something different about this crab soup, and after my return, I decided to make it at home.

As the names suggest, this soup is prepared using female crabs. What truly sets this soup apart is the addition of crab roe, which are their eggs. They impart a richer, more complex flavor. The inclusion of this ingredient not only enhances the taste but also gives the soup its distinctive name.

Moreover, it provides a creamy texture and salty taste to the soup, elevating its flavor profile. So, after learning so much about crabs, I was inspired to recreate She-crab Soup at home to savor its sweet, delicate flavor.

Fortunately, I succeeded in recreating the soup, and now I’m thrilled to share this recipe with you all. I’m confident that it will win your heart just as it did mine! So, just follow this recipe as it is to treat yourself to this delicious and comforting bowl of goodness.

What's In The Post

Equipment Required

Small Bowls: I prepare all the ingredients in small bowls before starting the soup preparation.
Sharp Knife: I use a sharp knife to chop all the veggies for the soup.
Chopping Board: While I use a wooden chopping board, you can also use a metal or plastic board, depending on your convenience.
Saucepan: I usually use a heavy-bottomed saucepan to make this soup. However, you can also use a Dutch oven or a deep-bottomed vessel.
Ladle: You will need a spoon to stir the soup.
Blender: I use a blender to blend the ingredients into a smooth paste, but you can also use a food processor.
Soup Bowls: You will need a serving of soup bowls to serve this delicious soup.

She Crab Soup Ingredients & Substitutions

Note: The ingredients used in this recipe will help you make 6 servings. To make more, you can increase the quantities of the ingredients as per your requirements.

4 Tablespoons Unsalted Butter: You can also use salted butter or vegetable oil to make this soup.
2 Shallots (diced): Yellow onions are the best substitute for shallots in this soup.
1 Small Carrot (diced): When I ran out of carrots while making this soup, I use parsnips.
2 Stalks Celery (diced)
¼ Cup Red Bell Pepper (diced)
½ Cup Dry White Wine: White wine vinegar or lemon juice can also be used as an alternative.
¼ Cup White Rice (uncooked)
2 Tablespoons Tomato Paste: You can use store-bought or homemade tomato paste in this soup.
2 Teaspoons Old Bay seasoning
¾ Teaspoon Worcestershire Sauce: Soy sauce or balsamic vinegar can be substituted.
Pinch Of Nutmeg: While I substitute allspice for nutmeg in any recipe, you can also use mace or cinnamon as alternatives.
Kosher Salt and White Pepper (to taste)
2 Cups Clam Juice (bottled): Fish or shrimp bouillon can be substituted.
2½ Cups Chicken Stock: Vegetable or fish stock can be used as an alternative to chicken stock in this soup.
1 lb. Fresh Crab Meat: You can also go for frozen crab meat if you don’t find fresh crab meat in the market.
½ Cup Heavy Cream: Coconut, cashew, or any dairy-free heavy cream can be substituted.
½ Cup Dry Sherry: Dry vermouth or dry white wine can also be used.
Fresh Chopped Parsley and Paprika (for garnish): Other herbs like cilantro, thyme, and rosemary can also be used as garnishes in this soup.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
10 Minutes	25 Minutes	35 Minutes

How To Make She Crab Soup At Home

Step 1

Melt the butter over medium-low heat in a Dutch oven and saute shallots, celery, carrots, and bell pepper for about 5 minutes until the vegetables turn translucent.

Step 2

Pour in ½ cup of white wine to deglaze the pan, scraping up any browned bits.

Step 3

Now, add clam juice and chicken broth to the Dutch oven. Let the mixture come to a boil.

Step 4

Then add tomato paste and rice to the pan and bring to a simmer.

Step 5

Once the mixture comes to a boil, add Worcestershire and old bay seasoning to the same.

Step 6

Then, add bay leaf and nutmeg to the pan and let it cook for 10-15 minutes until the rice is cooked and vegetables are tender.

Step 7

Season the soup with salt and pepper as per taste and mix everything until well combined. Turn off the heat and allow the mixture to cool down.

Step 8

Once the mixture is cooled down, transfer it to the blender and blitz until smooth.

Step 9

After pureeing the soup, return it to a simmer over medium-low heat. Then, stir in the crab meat.

Step 10

Add ½ cups of heavy cream to the soup and mix well while it simmers in the pan.

Step 11

Cook the soup until hot, then stir in 1/2 cup of sherry for 2-3 minutes. If needed, add more broth to reach the desired consistency. Ladle into bowls and garnish with parsley, paprika, and a splash of sherry if preferred.

Step 13

Your She Crab Soup is Ready.

Expert Tips That I Recommend

I use the fresh blue crabs for the best flavors in my soup.
Apart from parsley and paprika, I also use chives and cilantro for additional fresh flavors in my soup.
A splash of lemon juice or vinegar right before serving the crab soup elevates and brightens up the sweet flavors of the crab in this soup.
Sometimes, I give my soup a unique flavor by adding coconut milk. This not only gives my soup a different flavor profile but also elevates its creaminess and richness.
I like to prepare the soup a little ahead of time, allowing the flavors to meld and deepen. It provides a richer and more flavorful taste.

FAQs About She Crab Soup

What will happen if my crab meat is overcooked?

Overcooking the crab meat can make it tough and rubbery. So, for the best results, add the crab meat towards the end of the cooking process.

Why did the cream in your she crab soup curdle?

If you add the cream at the beginning of preparing the soup, the prolonged heat can cause it to separate and curdle. So add the cream in the end and stir it well to enjoy the taste and texture of your creamy soup.

Why does your soup have a grainy texture?

If you haven’t strained your soup to remove the bits of shell, you will end up with a grainy soup. So, make sure to strain the soup before heating and serving it to enjoy the best texture and taste.

Which crab is best and tastier for this soup?

Blue crabs are considered one of the tastiest types of crab due to their sweet, high-quality flavor. Many people describe the taste as rich and buttery, with the claw meat offering a subtle nutty undertone. Additionally, the softshells are edible; when cooked, the shells turn vibrant orangish-red.

How can I keep the crab meat tender?

To maintain the tenderness, add the crab meat towards the end of cooking and avoid boiling the soup once it’s added.

Nutritional Information Per Serving

While crabs are healthy and packed with nutrients, this crab soup is high in calories and sodium, which is why I recommend you have it in moderation.

You can take a glance at the nutritional values of this recipe in the table given below for a better understanding.

Calories	316 Kcal
Carbohydrates	16 g
Protein	18 g
Fat	17 g
Saturated Fat	10 g
Cholesterol	82 mg
Sodium	853 mg
Potassium	474 mg
Fiber	1 g
Sugar	4 g
Vitamin A	2288 IU
Vitamin C	16 mg
Calcium	78 mg
Iron	1 mg

This recipe is absolutely suitable for people following a gluten-free and a sugar-free diet.

Recipe Variations For Different Diet

Vegan Diet: People following a vegan diet can substitute crab meat with mushrooms and use vegetable stock instead of clam juice and chicken stock. Also for the heavy cream and butter, vegans can use vegan butter and cream as alternatives to make this soup absolutely suitable for their diet.
Dairy-Free Diet: To make the she-crab soup dairy-free, I substitute heavy cream and butter with dairy-free options like coconut, cashew, or almond cream to prepare a soup that suits my husband’s diet.
Keto-Friendly Diet: To make this soup keto-friendly, one can use cauliflower rice instead of regular white rice and opt for low-carb versions of Worcestershire sauce and tomato paste in the recipe.

Storing And Reheating This Recipe

Storing

Refrigerator: Seafood, in general, is said to lose its quality and taste quickly, so it is best to consume it as soon as possible. However, if I’m left with extra soup, I transfer it to an airtight container and consume it within 2 days.
Freezer: When I want this soup to last longer, I prefer freezing it. Therefore, I store it in an airtight container or freezer safe along with the label. This way, the soup will last for about a month in the freezer.

Reheating

Stovetop: I transfer the soup leftovers to a saucepan and gently reheat them over low to medium heat, stirring occasionally until warmed through.
Microwave: To heat the soup conveniently and quickly, I transfer it to a microwave-safe bowl and then heat it on medium power in 1-minute intervals, stirring in between until it is heated through.

What To Serve With This Recipe

I love enjoying a delicious bowl of my She-crab soup alongside some Toasted Garlic Bread. It adds a delightful crunch and enhances the overall flavor, making each spoonful even more satisfying. For those looking for more options, baked or Mashed Potatoes are perfect accompaniments that complement the soup beautifully.

You could also serve it with sautéed vegetables, coleslaw, Prawn Salad, Mac and Cheetos, or even a simple Egg Sandwich for a hearty meal. Each pairing adds a unique twist while allowing the rich flavors of the She-crab soup to shine.

Printable Version

More Soup Recipes That You Can Try

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Conclusion

Making She-crab soup at home turned out to be a rewarding experience. It allowed me to recreate the rich and comforting flavors that left such a lasting impression during my trip. I have thoroughly enjoyed this soup with my family and want you to impress your loved ones with it.

So, try this recipe at home and let us know how it turns out by writing to us about your experience in the comment section below.