📝 About This Recipe
A crown jewel of Lowcountry cuisine, this silky, cream-based soup is a refined coastal tradition originating in Charleston, South Carolina. It is defined by its decadent richness, the delicate sweetness of fresh blue crab, and the unique addition of briny crab roe which gives the dish its signature orange hue. Finished with a sophisticated splash of dry sherry, this soup is the ultimate expression of Southern elegance and maritime heritage.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 pieces Shallots (finely minced)
- 1/4 cup Celery (finely minced)
- 1/4 cup All-purpose Flour (to create the blonde roux)
The Liquid Gold
- 2 cups Whole Milk (warmed slightly)
- 1 cup Heavy Cream (at room temperature)
- 1 cup Seafood Stock (high-quality or homemade)
- 1/4 cup Dry Sherry (plus extra for serving)
Crab and Seasonings
- 1 pound Fresh Lump Crabmeat (picked over for shells)
- 2 tablespoons Cooked Crab Roe (or finely crumbled hard-boiled egg yolk as a traditional substitute)
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon Worcestershire Sauce
- 1/8 teaspoon Mace (ground)
- to taste Sea Salt and White Pepper (white pepper keeps the soup pristine)
For Garnish
- 2 tablespoons Fresh Chives (finely snipped)
- 1 pinch Paprika (for color)
👨🍳 Instructions
-
1
In a heavy-bottomed Dutch oven or large saucepan, melt the butter over medium-low heat until it begins to foam.
-
2
Add the minced shallots and celery. Sauté gently for 5-7 minutes until they are translucent and soft, but do not let them brown.
-
3
Whisk in the flour to create a roux. Cook, whisking constantly, for about 2-3 minutes to remove the raw flour taste while maintaining a pale 'blonde' color.
-
4
Slowly drizzle in the seafood stock while whisking vigorously to ensure no lumps form.
-
5
Gradually add the warmed milk and heavy cream, continuing to whisk until the mixture is smooth and begins to thicken slightly.
-
6
Stir in the Old Bay, Worcestershire sauce, and ground mace. The mace is the 'secret ingredient' that provides that authentic Charleston flavor profile.
-
7
Bring the liquid to a very gentle simmer. Do not let it boil, as this can cause the cream to separate or the bottom to scorch.
-
8
Carefully fold in the crab roe (or crumbled egg yolk). This will melt into the soup, lending it a beautiful, subtle orange tint and rich depth.
-
9
Add the lump crabmeat, being careful not to break up the large lumps too much. You want the texture of the crab to be prominent in every spoonful.
-
10
Stir in the 1/4 cup of dry sherry and let the soup simmer for another 5-10 minutes to allow the flavors to marry.
-
11
Taste the soup and adjust seasoning with sea salt and white pepper. If the soup is too thick, add a splash more milk; if too thin, simmer for a few minutes longer.
-
12
Ladle the hot soup into warmed bowls. Garnish with a sprinkle of fresh chives and a tiny dusting of paprika.
-
13
Crucially, serve with a small carafe of extra dry sherry on the side, allowing guests to add an extra teaspoon to their bowl for a bright, acidic finish.
💡 Chef's Tips
Always use fresh lump crabmeat rather than canned for the best texture and sweetness. If you cannot find crab roe, the traditional Lowcountry trick is using finely crumbled hard-boiled egg yolks to mimic the color and richness. Use white pepper instead of black pepper to maintain the clean, creamy aesthetic of the soup. Never let the soup reach a rolling boil once the cream is added to prevent curdling. For an even deeper flavor, let the soup sit for 20 minutes off the heat before reheating gently to serve.
🍽️ Serving Suggestions
Serve with warm, buttery Benne seed wafers or saltine crackers for a classic crunch. Pair with a crisp, chilled glass of Chardonnay or a dry Amontillado Sherry. A simple side salad of butter lettuce with a light lemon vinaigrette cuts through the richness beautifully. Present in small, heated porcelain bowls to keep the cream-based soup at the perfect temperature.