She Crab Soup
She Crab Soup
Ingredients
- 1 pound lump crab meat, some reserved for garnish
- 4 tablespoons butter
- 4 tablespoons flour
- 1/2 onion, grated
- 1 stalk celery, grated, optional
- 1 teaspoon garlic, minced, optional
- 2 bay leaves
- 2 cups half & half cream
- 1 cup heavy cream
- 1 1/2 cups chicken stock or seafood stock
- 1 1/2 tablespoons lobster base
- 1 tablespoon Worcestershire sauce
- as needed hot sauce, to taste
- 1/2 cup sherry, plus more if desired
- as needed Old Bay seasoning, to taste
- as needed salt, to taste
- as needed black pepper, to taste
- as needed garlic powder, to taste
- as needed onion powder, to taste
Instructions
- 1
Melt the butter in a large stockpot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the grated onion, celery (if using), and minced garlic (if using) to the pot. Season with a pinch of salt and pepper. Sweat the vegetables for 1 to 2 minutes until softened.
⏱️ 2 min
- 3
Stir in the lobster base until fully incorporated with the vegetables.
⏱️ 1 min
- 4
Add the flour to the pot and stir continuously to form a roux. Cook for about 3 minutes to cook out the raw flour taste, stirring frequently.
⏱️ 3 min
- 5
Gradually whisk in the half & half cream, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 6
Next, whisk in the heavy cream and chicken or seafood stock. Bring the soup back to a simmer.
⏱️ 5 min
- 7
Pour in 1/2 cup of sherry (reserving more for later if desired based on taste).
⏱️ 1 min
- 8
Add Old Bay seasoning, Worcestershire sauce, and hot sauce to taste. Stir well and taste for seasoning, adjusting as needed with additional salt, pepper, garlic powder, or onion powder.
⏱️ 2 min
- 9
Cover the pot and let the soup simmer gently for 30 minutes, stirring occasionally to prevent sticking.
⏱️ 30 min
- 10
Add the lump crab meat (reserving some for garnish if desired) to the soup. Simmer for another 15 minutes to allow the flavors to meld and the crab to heat through.
⏱️ 15 min
- 11
Taste the soup one final time and adjust any seasonings as necessary. Serve hot, garnished with reserved crab meat if desired.
⏱️ 2 min
Kitchen Tools
She Crab Soup
- 1 pound lump crab meat, some reserved for garnish
- 4 tablespoons butter
- 4 tablespoons flour
- 1/2 onion, grated
- 1 stalk celery, grated, optional
- 1 teaspoon garlic, minced, optional
- 2 bay leaves
- 2 cups half & half cream
- 1 cup heavy cream
- 1 1/2 cups chicken stock or seafood stock
- 1 1/2 tablespoons lobster base
- 1 tablespoon Worcestershire sauce
- as needed hot sauce, to taste
- 1/2 cup sherry, plus more if desired
- as needed Old Bay seasoning, to taste
- as needed salt, to taste
- as needed black pepper, to taste
- as needed garlic powder, to taste
- as needed onion powder, to taste
Instructions
- 1
Melt the butter in a large stockpot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the grated onion, celery (if using), and minced garlic (if using) to the pot. Season with a pinch of salt and pepper. Sweat the vegetables for 1 to 2 minutes until softened.
⏱️ 2 min - 3
Stir in the lobster base until fully incorporated with the vegetables.
⏱️ 1 min - 4
Add the flour to the pot and stir continuously to form a roux. Cook for about 3 minutes to cook out the raw flour taste, stirring frequently.
⏱️ 3 min - 5
Gradually whisk in the half & half cream, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 5 min - 6
Next, whisk in the heavy cream and chicken or seafood stock. Bring the soup back to a simmer.
⏱️ 5 min - 7
Pour in 1/2 cup of sherry (reserving more for later if desired based on taste).
⏱️ 1 min - 8
Add Old Bay seasoning, Worcestershire sauce, and hot sauce to taste. Stir well and taste for seasoning, adjusting as needed with additional salt, pepper, garlic powder, or onion powder.
⏱️ 2 min - 9
Cover the pot and let the soup simmer gently for 30 minutes, stirring occasionally to prevent sticking.
⏱️ 30 min - 10
Add the lump crab meat (reserving some for garnish if desired) to the soup. Simmer for another 15 minutes to allow the flavors to meld and the crab to heat through.
⏱️ 15 min - 11
Taste the soup one final time and adjust any seasonings as necessary. Serve hot, garnished with reserved crab meat if desired.
⏱️ 2 min