She Crab Soup Recipe
Creamy she crab soup made on the stovetop with lump crab meat, seafood stock, dry sherry, and spices. Topped with black seaweed pearls.
Servings: 4 as an entrée, 6 as an appetizer
Calories: 398kcal
Equipment
Ingredients
- 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
- 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
Instructions
- Set aside 1 cup of crab meat and reserve for serving.
- In a medium Dutch oven, melt butter over medium heat and add onion, celery, and ½ teaspoon salt. Cook until the vegetables are softened and translucent, about 4-5 minutes. Add the garlic, black pepper, nutmeg, cayenne, and paprika and cook for 1 additional minute until fragrant.
- Sprinkle the flour over the vegetables and stir until coated. Continue stirring and slowly stream in the seafood stock and half and half. At first, the mixture will be thick and paste-like, but will smooth out as you stir and continue pouring in the liquids.
- Add the crab meat, clam juice, and lemon zest, and let the mixture come to a low boil. Reduce the heat to medium-low and let cook for 15-20 minutes, until the soup thickens slightly, stirring occasionally.
- Remove from the heat and stir in the dry sherry and lemon juice.
- Serve soup into bowls and top each one with remaining crab meat, minced chives, and black seaweed pearls, if using. Enjoy hot!
Notes
Nutritional information is calculated based on 4 servings.
How to Store
- Fridge: Let the soup cool down, then transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. I don't suggest freezing it, boos. This soup has dairy, so it tends to separate.
- Reheating: Warm it over low heat on the stovetop, stirring often. Don't let it boil or the texture can get weird. You can also microwave individual bowls for about 1 minute, stirring halfway through so it heats evenly.
Nutrition
Serving: 1.5 cups | Calories: 398kcal | Carbohydrates: 17g | Protein: 27g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 2059mg | Potassium: 567mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1102IU | Vitamin C: 16mg | Calcium: 218mg | Iron: 1mg