For an even richer flavor, use heavy cream instead of whole milk for the final addition. Be careful not to overcook the crabmeat, as it can become rubbery. If you don't have crab roe, you can substitute with an additional pound of crabmeat. For a smoother soup, you can use an immersion blender to partially blend the soup before adding the crabmeat. Be careful not to over-blend, as this can make the crabmeat disintegrate. The sherry adds a wonderful depth of flavor, but you can omit it if preferred.
She Crab Soup I
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING6 People
-
VIEWS12
Indulge in the creamy decadence of She Crab Soup, a luxurious bisque brimming with sweet crabmeat and delicate roe. A touch of sherry elevates this classic to an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate18 g
-
Cholesterol138 mg
-
Fiber0 g
-
Protein26 g
-
Saturated Fat5 g
-
Sodium501 mg
-
Sugar12 g
-
Fat13 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a saute pan or Dutch oven, melt 1 1/2 tablespoons of butter over medium-low heat. Add the chopped onion and saute until softened and translucent, about 5-7 minutes.
02
Step
2 mins
In a separate double boiler or heatproof bowl set over a simmering pot of water, melt the remaining 1 1/2 tablespoons of butter. Whisk in the flour until a smooth paste forms (a roux). Cook for 1-2 minutes, stirring constantly, to eliminate any raw flour taste.
03
Step
10 mins
Gradually whisk the warm roux into the sauteed onions. Slowly pour in 1 quart of whole milk, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer over medium heat, stirring frequently, until slightly thickened, about 8-10 minutes.
04
Step
20 mins
Gently stir in the flaked crabmeat and crab roe. Season with white pepper and mace. Reduce the heat to low and cook slowly, stirring occasionally, for 20 minutes to allow the flavors to meld.
05
Step
2 mins
Stir in the remaining 2 cups of whole milk and heat gently. Do not boil.
06
Step
1 mins
Remove the soup from the heat and stir in the dry sherry. Taste and adjust seasoning as needed.
07
StepServe immediately in heated soup bowls. Garnish with a dollop of sour cream, a sprig of fresh parsley, or a sprinkle of paprika, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Minerva Weissnatortiz
Jun 10, 2025The recipe was easy to follow, and the soup turned out perfectly. I will definitely be making this again.
Lela Hamillolson
Jun 5, 2025My family loved this soup! It's a new favorite in our house.
Felicita Sauer
Jun 4, 2025I added a pinch of cayenne pepper for a little kick, and it was delicious!
Lydia Rowe
Jun 3, 2025This soup is absolutely divine! The sherry really makes a difference.
Bernita Halvorson
Jun 1, 2025I made this for a dinner party and everyone raved about it. So easy and elegant!