Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 quart whole milk
- 1 quart heavy cream
- 1 pound fresh crab meat
- 1/2 cup dry sherry
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- 1/4 teaspoon Old Bay seasoning
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup chopped carrots
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
1. Melt the butter in a large soup pot over medium heat.
2. Whisk in the flour and cook for 2-3 minutes, stirring constantly.
3. Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps from forming.
4. Add the crab meat, sherry, salt, black pepper, cayenne pepper, nutmeg, paprika, and Old Bay seasoning.
5. Stir in the parsley, scallions, celery, onion, and carrots.
6. Bring the soup to a simmer and cook for 20-25 minutes, stirring occasionally.
7. Use an immersion blender to puree the soup until smooth (optional).
8. Serve hot, garnished with additional parsley and scallions, if desired.
Preparation time: 20 minutes
- Cooking time: 25 minutes
- 6-8 servings
- Calories: 550
- Fat: 45g
- Carbohydrates: 16g
- Protein: 20g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter.
- Half-and-half can be used instead of heavy cream.
- Canned crab meat can be used instead of fresh crab meat.
- Add diced potatoes or corn to the soup for a heartier version.
- Use shrimp instead of crab meat for a different flavor.
- Add a splash of hot sauce for extra heat.
Tips and tricks:
- Be sure to whisk constantly when adding the milk and cream to prevent lumps from forming.
- Use an immersion blender to puree the soup for a smoother texture.
- Serve with crusty bread for dipping.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup in a saucepan over low heat, stirring occasionally, until heated through.
- Serve the soup in individual bowls, garnished with fresh parsley and scallions.
- Fresh parsley and scallions
- Serve with crusty bread and a side salad.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
- If the soup is too thick, add more milk or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- She-crab soup is a traditional dish from Charleston, South Carolina, that dates back to the early 1900s.
- Creamy, rich, and savory with a hint of sweetness from the crab meat.
- Serve as a starter or main course.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A