Description
She Crab Soup is a rich and creamy seafood soup featuring tender lump crab meat infused with a delicate blend of spices and finished with dry sherry and lemon for a perfect balance of flavors. This comforting Southern classic is ideal as an elegant appetizer or a warming main dish, ready in just 50 minutes and serving four.
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 cup small diced yellow onion (about 1 small onion)
- ½ cup small diced celery (1 small stalk)
- 1 ½ teaspoons kosher salt (divided)
- 2 garlic cloves (minced)
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cayenne
- ¾ teaspoon smoked paprika
- 3 tablespoons all-purpose flour
- ½ cup seafood stock
- 2 cups half and half
Seafood and Finishing Ingredients
- 1 pound lump crab meat (well-picked through for shell fragments)
- ¼ cup clam juice
- 1 teaspoon lemon zest
- ¼ cup dry sherry
- 1 teaspoon fresh lemon juice
- 2 tablespoons minced chives
- 1 tablespoon black seaweed pearls (optional)
Instructions
- Reserve Crab Meat: Set aside 1 cup of lump crab meat for garnishing the soup at serving.
- Sauté Vegetables and Spice: In a medium Dutch oven, melt unsalted butter over medium heat. Add diced onion, celery, and ½ teaspoon of kosher salt. Cook until the vegetables soften and become translucent, about 4 to 5 minutes. Add minced garlic, black pepper, nutmeg, cayenne, and smoked paprika and cook for an additional minute until the spices become fragrant.
- Create Roux and Add Liquids: Sprinkle all-purpose flour over the softened vegetables and stir to coat evenly. Slowly pour in seafood stock and half and half while continuously stirring to avoid lumps. The mixture will initially thicken into a paste but will smooth out as you continue stirring and adding liquids.
- Simmer with Crab and Seasonings: Stir in the lump crab meat, clam juice, and lemon zest. Bring the mixture to a low boil, then reduce the heat to medium-low. Let it cook gently for 15 to 20 minutes until the soup slightly thickens, stirring occasionally to prevent sticking.
- Finish the Soup: Remove the pot from heat and stir in the dry sherry and fresh lemon juice to enhance the depth of flavor.
- Serve: Ladle the hot soup into serving bowls and top each with the reserved crab meat, minced chives, and black seaweed pearls if using. Enjoy immediately for best flavor and texture.
Notes
- Use fresh lump crab meat for the best texture and flavor. Be sure to check carefully for any shell fragments.
- The black seaweed pearls add an elegant touch but are optional and can be omitted if unavailable.
- Adjust the cayenne and smoked paprika to taste for desired spice level.
- For a thicker soup, let it simmer a few minutes longer, stirring frequently.
- Dry sherry adds a subtle complexity; you can omit or substitute with a splash of white wine if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
