She-Crab Soup

Named for female blue crabs and their bright roe, she-crab soup is a Charleston Lowcountry treasure. Silky cream, lump crab, dry sherry, and a hint of mace turn simple seafood into an elegant Southern dinner.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 1g fiber

Every recipe here is free to read.

Ingredients

• 1 lb lump crab meatSeafood
• 2 tbsp crab roe optionalSeafood
• 4 tbsp butterDairy
• 3 tbsp flourPantry
• 1/2 cup onion and celeryProduce
• 3 cups total whole milk and creamDairy
• 1/4 cup dry sherryPantry
• pinch mace or nutmegSpices
• to taste salt and white pepperSpices

Instructions

1. 1Make a blond roux with butter and flour; cook aromatics.
2. 2Whisk in milk and cream; simmer gently.
3. 3Add crab, roe, sherry, mace.
4. 4Serve elegant—Charleston classic.