📝 About This Recipe
A crown jewel of Lowcountry cuisine, this elegant soup is a silken, cream-based masterpiece that originated in the historic kitchens of Charleston, South Carolina. It is defined by its rich, velvety texture, the delicate sweetness of fresh blue crab, and the traditional inclusion of orange crab roe which imparts a unique depth and golden hue. Finished with a signature splash of dry sherry at the table, this dish is the epitome of Southern coastal sophistication.
🥗 Ingredients
The Aromatics & Base
- 4 tablespoons Unsalted butter (high quality, European-style preferred)
- 2 pieces Shallots (finely minced)
- 1/2 cup Celery (very finely diced)
- 1/4 cup All-purpose flour (for the roux)
The Liquid Gold
- 2 cups Whole milk (warmed slightly)
- 1 cup Heavy cream (at room temperature)
- 1 cup Seafood stock (unsalted or low-sodium)
- 1/4 cup Dry Sherry (plus extra for serving)
Seasonings & Seafood
- 1 pound Fresh Lump Blue Crabmeat (picked through for shells)
- 2 tablespoons Crab Roe (can substitute finely crumbled hard-boiled egg yolk if unavailable)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/8 teaspoon Mace (ground; the secret traditional spice)
- to taste Kosher salt and White pepper (white pepper keeps the soup looking pristine)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 pinch Paprika (for a pop of color)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large saucepan, melt the butter over medium-low heat until it begins to foam.
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2
Add the minced shallots and finely diced celery. Sauté gently for 5-7 minutes until they are translucent and soft, but do not let them brown.
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3
Whisk in the flour to create a light roux. Cook, stirring constantly, for 2-3 minutes to remove the raw flour taste while maintaining a pale color.
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4
Slowly whisk in the warmed milk and seafood stock, a little at a time, ensuring no lumps form. The mixture should become smooth and slightly thickened.
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5
Stir in the heavy cream and bring the soup to a very gentle simmer. Do not let it reach a rolling boil, as this can break the cream.
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6
Add the Worcestershire sauce, Old Bay, ground mace, and a pinch of white pepper. Stir to combine the aromatics.
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7
Gently fold in the crab roe (or crumbled egg yolk). This will begin to give the soup its characteristic pale orange tint.
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8
Reserve a few large lumps of crabmeat for garnish, then gently fold the remaining crabmeat into the soup. Be careful not to break up the lumps too much.
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9
Lower the heat to low and let the soup steep for 15-20 minutes. This allows the crab flavor to fully permeate the cream base.
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10
Stir in the 1/4 cup of dry sherry and cook for another 2 minutes. Taste and adjust seasoning with salt and more white pepper if needed.
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11
Ladle the hot soup into warmed bowls. Ensure each guest gets a generous portion of crabmeat.
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12
Garnish with the reserved crab lumps, a sprinkle of fresh chives, and a tiny dusting of paprika. Serve immediately with a side cruet of extra sherry.
💡 Chef's Tips
Always use fresh lump crabmeat rather than canned for the best texture and oceanic sweetness. If you cannot find crab roe, hard-boiled egg yolks pushed through a fine-mesh sieve provide a similar color and richness. Do not skip the ground mace; it provides the essential 'old-world' flavor profile that distinguishes She-Crab soup from standard bisque. Keep the heat low—boiling the soup after adding the cream and crab can cause the fats to separate and the crab to become tough. Warm your serving bowls in a low oven beforehand to keep this delicate cream soup at the perfect temperature.
🍽️ Serving Suggestions
Serve with a small glass of chilled dry Amontillado sherry on the side. Accompany with warm, buttery Benne seed wafers or oyster crackers for a traditional Lowcountry crunch. A light, crisp garden salad with a lemon vinaigrette helps cut through the richness of the cream. Pair with a glass of buttery Chardonnay or a dry Sparkling wine to complement the seafood. Provide a small decorative pitcher of extra sherry at the table for guests to add to their own bowls according to taste.