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Authentic Lowcountry She Crab Soup with Sherry Finish

A close-up of a bowl of creamy she crab soup garnished generously with white lump crab meat.
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Make rich, velvety She Crab Soup at home. This recipe delivers the classic Charleston flavor profile using lump crab meat and a signature dash of dry sherry.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup finely diced yellow onion
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced green bell pepper
  • 4 cups chicken or seafood stock
  • 1 cup heavy cream
  • 1/2 cup half-and-half
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 8 ounces lump crab meat, picked over for shells
  • 1 large egg yolk
  • 2 tablespoons dry sherry, plus more for serving

Instructions

  1. Melt the butter in a large saucepan or Dutch oven over medium heat.
  2. Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes until the mixture is pale blonde. Do not let it brown.
  3. Add the onion, celery, and bell pepper to the roux. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Gradually whisk in the stock until the mixture is smooth. Bring the mixture to a simmer, stirring until the soup thickens slightly.
  5. Reduce the heat to low. Stir in the heavy cream, half-and-half, nutmeg, cayenne pepper, salt, and black pepper. Heat gently, but do not boil.
  6. In a small bowl, whisk the egg yolk with 2 tablespoons of the hot soup liquid to temper it. Slowly whisk the tempered egg yolk mixture back into the soup. Continue to heat gently for 2 minutes, stirring constantly, until the soup is fully heated and slightly thickened.
  7. Gently fold in the lump crab meat. Heat through for 1 minute; avoid overcooking the crab.
  8. Remove the soup from the heat. Stir in the 2 tablespoons of dry sherry.
  9. Ladle the soup into bowls. Serve immediately with an extra splash of dry sherry on top for each serving.

Notes

  • For the richest flavor, use high-quality lump crab meat.
  • If you prefer a smoother texture, you can blend about one cup of the soup base (before adding the crab) until very smooth, then return it to the pot.
  • This soup is best served immediately after preparation.

Nutrition

Find it online: https://dishicious.com/she-crab-soup-recipe-lowcountry-velvety/