There’s something comforting about a warm bowl of Lowcountry She Crab Soup.
Creamy, rich, and brimming with tender crab meat, this Southern classic has a touch of sherry that makes every spoonful unforgettable.
It’s elegant enough for special gatherings yet cozy enough for a weeknight dinner.
Why You’ll Love This Recipe
This soup delivers restaurant-quality flavor right from your kitchen.
It’s creamy, hearty, and infused with sherry for an authentic Lowcountry taste.
Every bite combines sweet crab meat with warm spices and a silky broth.
It’s versatile—perfect for dinner parties or a cozy meal at home.
What You’ll Need (Ingredient Highlights)
Butter creates a rich, velvety base.
Onion, celery, and carrot build savory depth in the broth.
Seafood stock enhances the briny flavor, while chicken stock works in a pinch.
Half-and-half or heavy cream provides a luscious, creamy texture.
Sherry adds a distinct Lowcountry character.
Lump crab meat ensures big, tender pieces throughout the soup.
Pro Tips Before You Start
Pick through the crab meat carefully to remove shells before adding.
Don’t let the soup boil after adding cream—it may curdle and toughen the crab.
Add sherry at the end for the freshest, brightest flavor.
If you can find crab roe, it intensifies both flavor and color.
How to Make Lowcountry She Crab Soup
Step 1 – Build the flavor base
Melt butter in a pot over medium heat.
Add onion, celery, and carrot. Sauté until softened and fragrant.
Step 2 – Make the roux
Sprinkle flour over the vegetables.
Whisk and cook for 2–3 minutes until light golden.
Step 3 – Add the stock
Slowly whisk in seafood stock.
Simmer for 10 minutes to thicken and blend flavors.
Step 4 – Cream and season
Stir in half-and-half. Add Old Bay, paprika, white pepper, cayenne, and salt.
Step 5 – Add the crab
Fold in lump crab meat and roe.
Simmer gently for 10 minutes—do not boil.
Step 6 – Finish with sherry
Stir in sherry and adjust seasoning.
Step 7 – Serve and garnish
Ladle into bowls, top with parsley or chives, and add a splash of sherry if desired.
What to Serve Them With
Pair with crusty bread or oyster crackers for dipping.
Serve alongside a light salad to balance the richness.
Enjoy with a chilled glass of white wine for a sophisticated touch.
Variations / Substitutions
Use chicken stock if seafood stock isn’t available.
Swap half-and-half for heavy cream for a richer result.
Add a pinch more cayenne for extra heat.
Substitute parsley with fresh dill or chives for a different garnish.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop over low heat—do not boil.
Freeze without cream for up to 2 months, then stir in cream when reheating.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare it a day in advance and reheat gently before serving.
Can I freeze She Crab Soup?
Yes, but it’s best to freeze before adding cream. Stir in cream when reheating.
Do I need crab roe for this recipe?
No, it’s optional. Roe adds flavor and color but the soup is delicious without it.
What type of crab meat should I use?
Lump crab meat works best for texture and flavor.
Can I use imitation crab?
It’s not recommended—it won’t give the same authentic flavor.
How can I thicken the soup more?
Cook the roux slightly longer or let the soup simmer a bit longer before adding crab.
What can I use instead of sherry?
Dry white wine is a good substitute.
How do I prevent curdling?
Don’t let the soup boil after adding cream—keep it at a gentle simmer.
Can I make it spicy?
Yes, increase the cayenne or add a splash of hot sauce.
What garnishes work best?
Fresh parsley, chives, or an extra sprinkle of Old Bay are all excellent choices.
Final Thoughts
This Lowcountry She Crab Soup is a true Southern treasure.
Creamy, flavorful, and touched with sherry, it’s both comforting and refined.
Whether you’re hosting guests or treating yourself, this dish will leave a lasting impression.
