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Restaurant-Style Creamy She Crab Soup Recipe

A close-up of a creamy, rich crab soup topped generously with shredded crab meat and fresh parsley.
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You can make this rich, velvety She Crab Soup at home. This recipe delivers the indulgent, restaurant-quality flavor, featuring lump crab meat and a hint of sherry, perfect for a comforting meal.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped celery
  • 1/4 cup all-purpose flour
  • 4 cups seafood or chicken stock
  • 1 cup heavy cream
  • 1/2 cup half-and-half or whole milk
  • 1 pound lump crab meat, picked over for shells
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground white pepper
  • 1/4 cup dry sherry (optional, for authentic flavor)
  • 1 large egg yolk, beaten lightly
  • Salt to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes. Do not brown them.
  3. Whisk in the flour to create a roux. Cook the roux for 1 minute, stirring constantly.
  4. Gradually whisk in the seafood stock until the mixture is smooth. Bring the mixture to a simmer, stirring until the soup thickens slightly. This takes about 5 minutes.
  5. Reduce the heat to low. Stir in the heavy cream and half-and-half. Heat gently; do not allow the soup to boil after adding the dairy.
  6. In a small bowl, mix the beaten egg yolk with 1/4 cup of the hot soup base. This tempers the yolk. Slowly whisk the tempered yolk mixture back into the soup pot. Continue stirring until the soup is smooth and slightly richer.
  7. Gently fold in the lump crab meat, Old Bay seasoning, and white pepper. Heat through for 2 minutes.
  8. If using, stir in the dry sherry just before serving. Taste the soup and add salt as needed.
  9. To serve this velvety crab soup, ladle into bowls and garnish with fresh chopped parsley.

Notes

  • To achieve a rich, velvety texture without curdling the cream, always temper the egg yolk with hot liquid before adding it to the main pot, and keep the heat low once the cream is added.
  • If you prefer a Maryland Crab Soup style, omit the heavy cream, half-and-half, egg yolk, and sherry. Use tomato juice or crushed tomatoes instead of some of the stock, and increase the vegetables like carrots and corn.
  • For an even deeper flavor, use homemade crab stock if available.

Nutrition

Find it online: https://cutcooktaste.com/creamy-she-crab-soup-recipe-crab-soup/