She Crab Soup II

She Crab Soup II

8 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  sal

“An easy recipe for the most unforgettable creamy crab soup on the East coast.”

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Adjust Servings

Original recipe yields 8 - 1 cup servings



  1. In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

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Reviews (8)

Rate This Recipe


Absolutely wonderful!!

Karen (Jorgenson) Moon

Karen (Jorgenson) Moon

I made this tonight and my family loved it. I did not use cream, only milk. To thicken I added a roux of 1 tsp cornstarch and 3 tsp of water. I also added old bay seasoning and 1/2 cup Duplin's Scuppernong (sweet) white wine, and parsley flakes, and a dash or two of hot sauce. It really is a great base to make into your own.

Lil' Southern Mama

Lil' Southern Mama

I would recommend using this soup as your base to get started! Thus the reason for the low or average rating. Just going strictly by this recipe - left me with a very bland soup with absolutely no flavor!! I did alot of adding, just by taste, of course - no specific measurements. I added a combination of the following: fresh basil, a little chicken broth, a little extra heavy cream, tomatoe and jalapeno flavored cheddar cheese (and even topped to decorate when served), pinch of sugar, Old Bay, and little additional salt and pepper. Once all of these additions were made to the recipe - it was FANTASTIC!

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Amount Per Serving (8 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 10.4 g
  • 3%
  • Protein
  • 24.2 g
  • 48%
  • Cholesterol
  • 114 mg
  • 38%
  • Sodium
  • 577 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Karyn's Cream of Crab Soup


next recipe:

Easy Tomato Crab Soup