Ingredients with Measurements:
- 1 pound of fresh crabmeat
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 1 quart of half-and-half
- 1/2 cup of dry sherry
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of Old Bay seasoning
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of chicken broth
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 1/2 cup of chopped green bell pepper
- 1/2 cup of chopped red bell pepper
- 2 cloves of minced garlic
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh chives
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
1. Melt the butter in a large soup pot over medium heat.
2. Add the flour and whisk until smooth.
3. Cook the butter and flour mixture for 2-3 minutes, stirring constantly.
4. Slowly add the half-and-half, whisking constantly to prevent lumps.
5. Add the chicken broth, sherry, cayenne pepper, paprika, Old Bay seasoning, salt, and black pepper. Stir to combine.
6. Add the onion, celery, green bell pepper, red bell pepper, and garlic. Stir to combine.
7. Bring the soup to a simmer and cook for 20-25 minutes, stirring occasionally.
8. Add the crabmeat and cook for an additional 5-10 minutes, until the crabmeat is heated through.
9. Use an immersion blender or regular blender to puree the soup until smooth.
10. Stir in the parsley and chives.
Preparation time: 20 minutes
Cooking time: 45 minutes
Simmer over medium heat
Substitutions for ingredients:
- Heavy cream can be used instead of half-and-half
- White wine can be used instead of sherry
- Vegetable broth can be used instead of chicken broth
- Shallots can be used instead of onion
- Any color bell pepper can be used
- Add diced potatoes for a heartier soup
- Use lobster instead of crabmeat
- Add diced tomatoes for a chunkier soup
- Use smoked paprika for a smoky flavor
Tips and tricks:
- Be sure to whisk constantly when adding the half-and-half to prevent lumps.
- Use fresh crabmeat for the best flavor.
- Garnish with additional chopped parsley and chives.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of paprika on top.
Chopped parsley and chives, sour cream, paprika
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, garlic bread
If the soup is too thick, add more chicken broth or half-and-half 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 that it is safe to eat.
She-crab soup is a traditional dish from Charleston, South Carolina, that dates back to the early 1900s. It is made with female crabs, which have roe that is used to thicken the soup.
Creamy, spicy, seafood
Serve the soup as a starter or as a main course with a side salad.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A