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A rich and velvety soup from Charleston, South Carolina, brimming with sweet lump crab meat and savory crab roe. Finished with a splash of dry sherry, it's a true Southern classic.
For 4 servings
Sauté Aromatics
Create the Roux and Soup Base
Incorporate Dairy and Seasonings
A rich and velvety soup from Charleston, South Carolina, brimming with sweet lump crab meat and savory crab roe. Finished with a splash of dry sherry, it's a true Southern classic.
This southern recipe takes 40 minutes to prepare and yields 4 servings. At 749.56 calories per serving with 30.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Add Crab and Finish with Sherry
Garnish and Serve
Add a dash of your favorite hot sauce or increase the cayenne pepper to 1/2 teaspoon for a more pronounced kick.
Stir in a tablespoon of finely chopped fresh parsley or dill along with the chives for a brighter, more complex flavor profile.
Add 1 cup of fresh or frozen corn kernels along with the onions and celery for a sweeter, heartier soup reminiscent of a chowder.
Lump crab meat is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Crab is a fantastic source of Vitamin B12, which is vital for healthy nerve function and the formation of red blood cells, helping to prevent anemia and boost energy levels.
Though a rich soup, the crab itself provides beneficial omega-3 fatty acids, which are known to support brain health, reduce inflammation, and contribute to a healthy cardiovascular system.
The soup gets its name and its signature reddish-orange hue from the addition of 'roe,' or eggs, from the female 'she-crab.' This adds a unique savory depth and richness that is characteristic of the authentic Charleston recipe.
She-Crab Soup is a rich, decadent dish that is high in calories, fat, and sodium due to the heavy cream and butter. While it provides a good amount of protein from the crab, it is best enjoyed as an occasional indulgence rather than a regular part of a health-conscious diet.
A typical 1.5-cup serving of this She-Crab Soup contains approximately 505 calories. The exact number can vary based on the specific brands of cream, butter, and stock used.
If you prefer not to use alcohol, you can omit the sherry. For a similar flavor profile, you can try adding 1 tablespoon of sherry vinegar or a squeeze of fresh lemon juice at the end to brighten the flavors. However, the dry sherry is traditional and adds a distinct taste.
Yes, this soup is excellent made ahead. In fact, the flavors often meld and improve overnight. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently, and be careful not to let it boil.
Curdling usually happens when the dairy is heated too quickly or boiled. To prevent this, always add the cream and milk over low heat and never let the soup come to a boil after they are incorporated.
She-Crab Soup is rich enough to be a light meal on its own, served with oyster crackers or crusty bread for dipping. As an appetizer, it pairs well with a simple green salad with a light vinaigrette to cut through the richness.
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