Name: Carolina She Crab Soup with Sherry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 cups
Cuisine: American Southern
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion, finely diced; 1 celery rib, finely diced; 2 tablespoons all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 2 cups seafood or fish stock; 1/4 teaspoon Old Bay seasoning; 1/8 teaspoon freshly grated nutmeg; Kosher salt and white pepper, to taste; 1 pound fresh lump blue crab meat, picked over for shell; 2 tablespoons pasteurized crab roe; 2 tablespoons dry sherry; 1 tablespoon fresh lemon juice; 2 tablespoons finely chopped chives; 1/4 cup heavy cream, for floating; Smoked paprika, for garnish

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A Lowcountry classic from Charleston, this silky cream soup celebrates the delicate sweetness of blue crab. Traditionally made with female crabs and their coral roe, this version uses lump crab meat with pasteurized roe for the same luxurious depth, finished with a splash of dry sherry just before serving.

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Servings6

Yield6 cups

Nutrition Facts

Per serving (estimated)

385 kcalCalories
28 gFat
17 gSaturated Fat
12 gCarbs
0 gFiber
8 gSugar
19 gProtein
620 mgSodium
380 mgPotassium
210 mgCalcium
1 mgIron
6 mgVitamin C
950 mcgVitamin A

Ingredients

For the soup base

4 tablespoons unsalted butter
1 medium yellow onion, finely diced
1 celery rib, finely diced
2 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups seafood or fish stock
1/4 teaspoon Old Bay seasoning
1/8 teaspoon freshly grated nutmeg
Kosher salt and white pepper, to taste

For the crab and finishing

1 pound fresh lump blue crab meat, picked over for shell
2 tablespoons pasteurized crab roe
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
2 tablespoons finely chopped chives
1/4 cup heavy cream, for floating
Smoked paprika, for garnish

Directions

Melt the butter in a heavy-bottomed Dutch oven over medium heat. Add the onion and celery and cook gently for 6 to 8 minutes until softened but not browned.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flavor, forming a pale roux.
Slowly whisk in the milk and seafood stock, a little at a time, until smooth. Bring the mixture to a gentle simmer, then reduce heat and stir in the heavy cream.
Season with Old Bay, nutmeg, a pinch of salt, and white pepper. Simmer uncovered for 15 minutes, stirring occasionally so the bottom does not scorch.
In a small bowl, mash the crab roe with a fork and stir it into the soup along with the lemon juice; let warm through for 3 minutes to develop the briny depth.
Gently fold in the lump crab meat and warm for just 1 to 2 minutes, taking care not to break up the chunks. Off heat, stir in the sherry.
Ladle the soup into warmed bowls. Float a small spoonful of heavy cream on each portion, swirl lightly, and finish with chives and a dusting of smoked paprika. Serve immediately with warm oyster crackers or crusty bread.

Cook’s Notes

Use fresh pasteurized crab roe from a reputable seafood market; it is what gives the soup its signature coral hue and rich ocean flavor without the need for live she-crabs.
Temper the heavy cream before floating so it sits in a distinct white swirl on top rather than sinking into the soup.
A dry fino or amontillado sherry is traditional; avoid cream sherry or cooking sherry which contains added salt.
Stir the soup frequently during the simmer and never let it boil once the dairy is added, or it may curdle.
For a thicker soup, increase the flour to 3 tablespoons, or for a thinner elegant potage-style soup, add an extra 1/2 cup of stock at the end.

DinnerSavoureux