Indulge in the rich and creamy flavors of She Crab Soup. This classic Southern dish is a luxurious blend of crab meat, heavy cream, and a hint of dry sherry. Perfect for a special occasion or a cozy night in, this soup is sure to impress.
When preparing this recipe, you may need to visit a supermarket for a few specific ingredients. Fish stock might not be a staple in every kitchen, but it is essential for achieving the deep, savory flavor of the soup. Additionally, dry sherry adds a unique touch that elevates the dish, so be sure to pick up a bottle if you don't already have it on hand.
 
Ingredients for She Crab Soup Recipe
Crab meat: Fresh or canned, ensure it is picked over for shells.
Heavy cream: Adds richness and creaminess to the soup.
Butter: Used to create the roux, which thickens the soup.
Flour: Combined with butter to form the roux.
Milk: Helps to create a smooth and creamy base.
Fish stock: Provides a deep, savory flavor essential to the soup.
Salt: Enhances the overall flavor of the dish.
White pepper: Adds a subtle heat without altering the color of the soup.
Dry sherry: Adds a unique and sophisticated flavor to the soup.
Technique Tip for This Recipe
When making the roux, ensure you cook it for the full 2-3 minutes to eliminate any raw flour taste. This step is crucial for achieving a smooth and flavorful base for your She Crab Soup.
Suggested Side Dishes
Alternative Ingredients
- crab meat - Substitute with imitation crab: Imitation crab can mimic the texture and flavor of real crab meat, making it a budget-friendly alternative. 
- crab meat - Substitute with shrimp: Shrimp can provide a similar seafood flavor and texture, though the taste will be slightly different. 
- heavy cream - Substitute with coconut cream: Coconut cream offers a rich, creamy texture and is a good dairy-free option. 
- heavy cream - Substitute with half-and-half: Half-and-half can be used for a lighter version of the soup, though it will be less rich. 
- butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, though the flavor will be slightly different. 
- butter - Substitute with olive oil: Olive oil provides a healthier fat option and can add a different but pleasant flavor. 
- flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free. 
- flour - Substitute with arrowroot powder: Arrowroot powder is another gluten-free thickening agent that works well in soups. 
- milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly alter the flavor. 
- milk - Substitute with soy milk: Soy milk is another dairy-free option that has a more neutral flavor compared to almond milk. 
- fish stock - Substitute with chicken stock: Chicken stock can be used if fish stock is unavailable, though it will change the flavor profile. 
- fish stock - Substitute with vegetable stock: Vegetable stock is a good vegetarian alternative, though it will alter the taste. 
- salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will darken the soup. 
- salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content. 
- white pepper - Substitute with black pepper: Black pepper can be used if white pepper is unavailable, though it will add a different color and slightly stronger flavor. 
- white pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and a different flavor profile. 
- dry sherry - Substitute with white wine: White wine can provide a similar depth of flavor and acidity. 
- dry sherry - Substitute with apple cider vinegar: Apple cider vinegar can add acidity and complexity, though it will alter the flavor. 
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the She Crab Soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture. 
- Transfer the soup to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness and preventing any odors from seeping in. 
- Label the container with the date of preparation. This ensures you keep track of its freshness and consume it within a safe timeframe. 
- Store the soup in the refrigerator if you plan to consume it within 3-4 days. The heavy cream and crab meat can spoil quickly, so timely consumption is crucial. 
- For longer storage, freeze the soup. Pour it into a freezer-safe container, leaving about an inch of space at the top to allow for expansion as it freezes. 
- If using freezer bags, lay them flat in the freezer to save space and ensure even freezing. Once frozen, you can stack them upright to maximize freezer space. 
- When ready to reheat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's creamy texture and prevents separation. 
- Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. Avoid boiling, as this can cause the heavy cream to curdle. 
- If the soup appears too thick after reheating, add a splash of milk or fish stock to reach the desired consistency. 
- Garnish with fresh parsley or a dash of dry sherry just before serving to revive its original flavor and presentation. 
How to Reheat Leftovers
- Stovetop Method: - Pour the leftover She Crab Soup into a saucepan.
- Heat over medium-low, stirring occasionally to prevent sticking.
- Once the soup is heated through and reaches a gentle simmer, it's ready to serve.
 
- Microwave Method: - Transfer the She Crab Soup to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
- Heat on medium power for 2-3 minutes, stirring halfway through.
- Continue heating in 1-minute intervals, stirring in between, until the soup is hot.
 
- Double Boiler Method: - Fill the bottom part of a double boiler with water and bring it to a simmer.
- Place the leftover She Crab Soup in the top part of the double boiler.
- Stir occasionally until the soup is heated through.
 
- Oven Method: - Preheat your oven to 350°F (175°C).
- Pour the She Crab Soup into an oven-safe dish and cover with aluminum foil.
- Heat for about 15-20 minutes, stirring halfway through, until the soup is hot.
 
- Slow Cooker Method: - Transfer the She Crab Soup to a slow cooker.
- Set the slow cooker to low heat.
- Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.
 
Best Tools for Making This Recipe
- Large pot: Used to melt the butter and cook the soup mixture. 
- Whisk: Essential for forming the roux and ensuring a smooth mixture when adding milk and fish stock. 
- Measuring cups: Necessary for accurately measuring the crab meat, heavy cream, milk, and fish stock. 
- Measuring spoons: Used to measure the butter, flour, salt, white pepper, and dry sherry. 
- Ladle: Handy for serving the soup into bowls. 
- Cutting board: Useful for any prep work, such as chopping fresh parsley for garnish. 
- Knife: Needed for chopping fresh parsley if you choose to garnish the soup. 
- Wooden spoon: Helpful for stirring the soup as it cooks. 
- Soup bowls: For serving the finished she crab soup. 
- Soup spoons: For enjoying the soup once served. 
How to Save Time on Making This Dish
Use pre-picked crab meat: Save time by buying crab meat that's already picked over for shells.
Pre-measure ingredients: Measure out the butter, flour, milk, fish stock, heavy cream, salt, white pepper, and sherry before starting.
Make the roux ahead: Prepare the roux in advance and store it in the fridge for up to a week.
Use a single pot: Minimize cleanup by using one pot to melt the butter, make the roux, and cook the soup.
Simmer gently: Keep the soup at a gentle simmer to avoid curdling the cream.

She Crab Soup
Ingredients
Main Ingredients
- 1 cup crab meat picked over for shells
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup fish stock
- 1 teaspoon salt
- ¼ teaspoon white pepper
- 2 tablespoons dry sherry
Instructions
- 1. In a large pot, melt the butter over medium heat.
- 2. Add the flour and whisk to form a roux. Cook for 2-3 minutes.
- 3. Gradually whisk in the milk and fish stock, stirring constantly until the mixture thickens.
- 4. Stir in the heavy cream, salt, and white pepper. Bring to a simmer.
- 5. Add the crab meat and cook for another 5 minutes.
- 6. Stir in the sherry and cook for an additional 2 minutes.
- 7. Serve hot, garnished with a sprinkle of fresh parsley if desired.
Nutritional Value
Keywords
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