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South Carolina She-Crab Soup

South Carolina She-Crab Soup

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
SOWEN

SOWEN

This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 57.7 g
  • 89%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 240 mg
  • 80%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
  2. Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
  3. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
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Reviews

lisascooking
75

lisascooking

11/14/2006

I live in Virginia and they serve a She-Crab soup here in the restraunts and this recipe is very close to the ones I have had, but I did add the old bay seasoning and served it with buttered french bread.

foodzbb
35

foodzbb

1/9/2007

I really liked this recipe. Just what I was looking for. Used Old Bay, added some fresh squeezed lemon, and it was perfect for New Years Eve dinner. Will use this recipe again, and again...

ZEHR
28

ZEHR

2/25/2009

I picked up 2 live crabs along with all the rest of the ingredients and was serving this along with Shrimp Creole for a Fat Tuesday celebration. I took the shrimp shells, left over onion after grating it, piece of celery, water and cooked the crabs resulting in a nice seafood broth which I used instead of chicken stock. The crabs turned out to be girls so I took their eggs, mashed them up and added them to the soup for more flavor and saved a pinch to serve on top as a garnish. RAVE reviews from my dinner guests. Will definately make this again!

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