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Authentic Creamy Southern She-Crab Soup with Sherry

A close-up of a rich, creamy bowl of she crab soup topped with chunks of crab meat and drizzled with oil.
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Make this rich, velvety Southern classic. This recipe delivers restaurant-style She-Crab Soup, featuring lump crab meat and the traditional hint of dry sherry.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green bell pepper
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 1/2 pound lump crab meat, picked over for shells
  • 1/4 teaspoon Old Bay seasoning
  • Pinch of cayenne pepper
  • 1/4 cup dry sherry (plus more for serving)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 egg yolk, beaten (for extra richness)

Instructions

  1. Melt the butter in a large saucepan or Dutch oven over medium heat.
  2. Add the onion, celery, and bell pepper. Cook until the vegetables soften, about 5 to 7 minutes. Do not brown.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
  5. Slowly stir in the heavy cream and half-and-half. Heat the mixture gently, but do not let it boil.
  6. If using the egg yolk, temper it first: Whisk a small amount of the hot soup base into the beaten yolk, then pour the yolk mixture back into the pot, stirring constantly until incorporated.
  7. Reduce the heat to low. Stir in the lump crab meat, Old Bay seasoning, and cayenne pepper. Heat through for about 5 minutes.
  8. Remove the soup from the heat. Stir in the 1/4 cup of dry sherry. Season with salt and pepper to your taste.
  9. Serve immediately in bowls, offering extra dry sherry at the table for guests to add as desired.

Notes

  • For the smoothest texture, you can blend about one cup of the soup base (before adding crab meat) using an immersion blender, then stir it back in.
  • Use high-quality lump crab meat for the best flavor and texture in this gourmet seafood soup.
  • This soup is best made and served the same day for optimal flavor.

Nutrition

Find it online: https://mdlatdmm.com/she-crab-soup-authentic-creamy-sherry-recipe/