Description
Delight in the rich and creamy flavors of She Crab Soup, a classic Southern seafood delicacy made with lump crab meat, aromatic spices, and a smooth blend of milk and cream. This hearty soup is perfect for a comforting meal and features a touch of cognac and sherry for an elevated taste experience.
Ingredients
Soup Base
- 2 tbsp unsalted butter
- 2 shallots, diced
- 3-5 garlic cloves, smashed and minced
- 1/3 cup all purpose flour
- 3 tbsp cognac (or brandy)
- 2 cups fish stock (can use lobster stock or vegetable stock)
- 1 tbsp Worcestershire sauce
Dairy & Seasonings
- 2 cups whole milk
- 1 cup heavy whipping cream
- 2 tsp paprika
- 1 tsp white granulated sugar
- 1/4 tsp ground white pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/2-1 tsp salt (adjust to taste)
Crab & Garnishes
- 1 lb lump crab meat
- 1/4 cup sherry
- 2 tsp fresh minced chives
- Crackers or bread for serving
Instructions
- Prepare Ingredients: Dice the shallots and smash and mince the garlic cloves. Measure all other ingredients precisely to ensure smooth cooking.
- Check Crab Meat: Spread out the lump crab meat and carefully sift through it by hand to remove any unwanted shells.
- Sauté Shallots: Preheat a Dutch oven over medium heat, add the butter and let it melt. Add the diced shallots and sauté until they soften and begin to brown, enhancing their flavor.
- Add Garlic and Cognac: Stir in the minced garlic and cook until fragrant. Pour in the cognac and allow it to simmer for about one minute to cook off the alcohol and infuse the flavor.
- Make Roux and Add Liquids: Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly to coat them. Then slowly whisk in the fish stock followed by the whole milk, ensuring no lumps form by continuous stirring or using a whisk.
- Season and Add Crab: Add Worcestershire sauce, paprika, sugar, white pepper, dried thyme, bay leaf, and half of the crab meat. Stir well to combine and lower the heat to medium-low. Let the soup simmer gently for 15-20 minutes, tasting and adjusting salt and pepper as needed.
- Finish with Cream and Remaining Crab: Stir in the heavy whipping cream and the remaining lump crab meat. Cook for an additional 2-3 minutes to warm through, then remove from heat and discard the bay leaf.
- Serve: Before serving, pour about a tablespoon of sherry into each soup bowl. Ladle the hot soup over, garnish with fresh minced chives, and serve alongside crackers or bread for dipping.
Notes
- Use fresh lump crab meat for the best flavor and texture.
- Adjust salt carefully as the crab meat and stock can add natural saltiness.
- Sherry added to the bowl before serving intensifies the soup’s aroma and flavor.
- If you prefer a thicker soup, increase the flour slightly but be cautious to avoid lumps.
- Substitute fish stock with lobster or vegetable stock based on availability and preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
