Sue's She Crab Soup
Prepare to indulge in the ultimate coastal comfort food with Sue's She Crab Soup! This rich and creamy soup is a luxurious blend of fresh lump crabmeat, velvety heavy cream, and the perfect hint of dry sherry, making it an irresistible classic of Southern cuisine. Enhanced with aromatic shallots, a touch of Old Bay seasoning, and a silky roux, the flavors come together beautifully in every spoonful. Garnished with vibrant paprika and fresh parsley, and optionally enriched with crumbled soft boiled egg yolks for an extra touch of decadence, this seafood masterpiece is ready to impress. Whether served as a starter or a satisfying main course, this she crab soup pairs wonderfully with crusty bread or oyster crackers for a restaurant-worthy experience at home. Perfect for seafood lovers, this recipe is a must-try for anyone looking to bring a taste of the sea to their table!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound Fresh crabmeat (lump or claw)
- 2 tablespoons Shallots, finely chopped
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 4 cups Seafood stock
- 2 cups Heavy cream
- 2 tablespoons Dry sherry
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 0.5 teaspoon Paprika, for garnish
- 2 tablespoons Chopped fresh parsley, for garnish
- 2 Soft boiled egg yolks, crumbled (optional)
Directions
Step 1
In a large heavy-bottomed pot, melt the butter over medium heat. Add the chopped shallots and cook until softened, about 3–4 minutes.
Step 2
Whisk in the flour to create a roux. Stir constantly for 2–3 minutes until the mixture is golden and smooth.
Step 3
Gradually pour in the seafood stock while whisking to avoid lumps. Bring the mixture to a gentle simmer and cook for 10 minutes, letting it thicken slightly.
Step 4
Lower the heat to medium-low and stir in the heavy cream, dry sherry, Old Bay seasoning, salt, and white pepper. Continue to simmer for another 10 minutes, stirring occasionally.
Step 5
Gently fold in the fresh crabmeat, being careful not to break up the lump pieces. Simmer for 5 more minutes to heat the crabmeat through.
Step 6
Taste the soup and adjust the seasoning as needed. If desired, crumble in the soft boiled egg yolks for added richness.
Step 7
Ladle the soup into bowls and garnish with a sprinkle of paprika and fresh parsley. Serve hot with a side of crusty bread or oyster crackers.
Nutrition Facts
| Serving size | (607.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2144.3 |
| Total Fat 206.3g | 0% |
| Saturated Fat 121.6g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 611.6mg | 0% |
| Sodium 1831.5mg | 0% |
| Total Carbohydrate 21.3g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 1.5g | |
| Protein 3.2g | 0% |
| Vitamin D 9.0IU | 0% |
| Calcium 29.3mg | 0% |
| Iron 1.4mg | 0% |
| Potassium 102.3mg | 0% |
Source of Calories