She-Crab Soup Recipe

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.

Crab-Soup-Recipe

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.

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.
Homemade-Crab-Soup

Preparation And Cooking Time

Preparation TimeCooking TimeTotal Time
10 Minutes25 Minutes35 Minutes

How To Make She Crab Soup At Home

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Top Tips

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

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.

Calories316 Kcal
Carbohydrates16 g
Protein18 g
Fat17 g
Saturated Fat10 g
Cholesterol82 mg
Sodium853 mg
Potassium474 mg
Fiber1 g
Sugar4 g
Vitamin A2288 IU
Vitamin C16 mg
Calcium78 mg
Iron1 mg

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

She-Crab-Soup-Recipe

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

She-Crab Soup Recipe

Author : Yamini Rathore
Serving : 6
Calories : 316 kcal
Total time : 35 minutes
This she-crab soup recipe is a classic Southern dish that brings together rich flavors and creamy textures in a comforting bowl. With its creamy texture, tender crab meat, and touch of sherry, this dish perfectly balances elegance and taste.
5 from 2 votes
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Ingredients

  • 1 pound Lump Crabmeat
  • 5 tablespoons Butter
  • 2 quarts Half-And-Half Cream
  • 1 cup Chicken Broth
  • ½ cup Sherry Wine
  • ½ cup Heavy Cream
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon Hot Pepper Sauce
  • 5 tablespoons All-Purpose Flour
  • 1 Onion (chopped)
  • 1 Celery Stalk (chopped)
  • 2 Garlic Cloves
  • 2 tablespoons Dill (chopped)
  • 2 tablespoons Chives (chopped)
  • Salt (a pinch)
  • Black Pepper (to taste)

Equipment

  • Small Bowls
  • Sharp Knife
  • Chopping Board
  • Saucepan
  • Ladle
  • Blender
  • Soup Bowls

Instructions
 

  • 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.
    She-Crab-Soup-Step-1
  • Pour in ½ cup of white wine to deglaze the pan, scraping up any browned bits.
    She-Crab-Soup-Step-2
  • Now, add clam juice and chicken broth to the Dutch oven. Let the mixture come to a boil.
    She-Crab-Soup-Step-3
  • Then add tomato paste and rice to the pan and bring to a simmer.
    She-Crab-Soup-Step-4
  • Once the mixture comes to a boil, add Worcestershire and old bay seasoning to the same.
    She-Crab-Soup-Step-5
  • 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.
    She-Crab-Soup-Step-6
  • 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.
    She-Crab-Soup-Step-7
  • Once the mixture is cooled down, transfer it to the blender and blitz until smooth.
    She-Crab-Soup-Step-8
  • After pureeing the soup, return it to a simmer over medium-low heat. Then, stir in the crab meat.
    She-Crab-Soup-Step-9
  • Add ½ cups of heavy cream to the soup and mix well while it simmers in the pan.
    She-Crab-Soup-Step-10
  • 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.
    She-Crab-Soup-Step-11
  • Your She Crab Soup is Ready.
    Crab-Soup-Recipe

Video

Notes

  • 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.
Prep Time : 10 minutes
Cook Time : 25 minutes
Total Time : 35 minutes
Cuisine : American
Course : Starters

Nutrition

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

More Soup Recipes That You Can Try

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.

5 from 2 votes (2 ratings without comment)

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