She Crab Soup Recipe

She Crab Soup Recipe

How To Make She Crab Soup

This she crab soup recipe teaches you how to make a rustic seafood soup that’s brimming with flavors and with each spoonful loaded with lump crab meat.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • ¼cupbutter
  • ¼cuponion,minced
  • ¼cupflour
  • 3cupseafood stock
  • 2cupheavy cream,set out for a few minutes to prevent curdling when added to hot stock
  • ½tspworcestershire
  • ½tsplemon zest
  • ½tspmace,nutmeg can be substituted
  • 1tspOld Bay Seasoning
  • ¼tspcayenne pepper
  • tspsalt,divided
  • 1lblump crab meat,picked through and divided
  • ¼cupdry sherry


  1. Melt butter of medium heat in large stock pot. Cook onion until soft.

  2. Add flour and blend to make roux.

  3. Add seafood stock to roux, stirring well. Reduce to low heat and stir until thickened.

  4. Stir small amount of hot roux into cream to temper.

  5. Add cream and bring to a boil.

  6. Reduce heat to low. Add next 5 ingredients, 1 teaspoon of salt, and half of the crab. Simmer 5 minutes.

  7. Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.


  • Calories: 286.64kcal
  • Fat: 23.50g
  • Saturated Fat: 14.22g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 6.77g
  • Polyunsaturated Fat: 1.12g
  • Carbohydrates: 7.17g
  • Fiber: 0.21g
  • Sugar: 2.72g
  • Protein: 11.35g
  • Cholesterol: 123.57mg
  • Sodium: 420.91mg
  • Calcium: 79.57mg
  • Potassium: 246.48mg
  • Iron: 0.53mg
  • Vitamin A: 236.81µg
  • Vitamin C: 2.46mg
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