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She-Crab Creamy Soup

A rich, velvety Southern seafood soup made with fresh crab, cream, and a splash of sherry for an elegant coastal flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main Dish, Soup
Cuisine: American, Southern
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 4 tablespoons unsalted butter
  • 1 small onion, finely minced
  • 1 stalk celery, finely chopped
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 0.5 cup dry sherry plus extra for garnish
  • 1 teaspoon Old Bay seasoning
  • 0.5 teaspoon paprika
  • 0.25 teaspoon cayenne pepper optional
  • 1 pound fresh lump crab meat shells removed
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • to taste salt and white pepper
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large saucepan
  • Mixing spoon
  • Measuring cups
  • Whisk

Method
 

  1. Melt butter in a large saucepan over medium heat. Add onion and celery; cook until softened, about 5 minutes.
  2. Stir in flour and cook for 2–3 minutes to form a light roux.
  3. Gradually whisk in milk and cream, stirring constantly until slightly thickened.
  4. Add Old Bay, paprika, cayenne, Worcestershire sauce, and lemon juice. Stir well.
  5. Fold in crab meat and pour in sherry. Simmer on low heat for 10 minutes, stirring occasionally.
  6. Season with salt and white pepper. Garnish with parsley and a drizzle of sherry before serving.

Notes

For authentic Charleston-style flavor, include she-crab roe if available. Serve hot with crusty bread or oyster crackers.