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Lowcountry She Crab Soup with Lump Crab: A Southern Classic in a Bowl

Indulge in Lowcountry She Crab Soup with Lump Crab Bliss

Lowcountry She Crab Soup with Lump Crab is a creamy and satisfying Southern classic that warms the heart.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Southern
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons unsalted butter Use salted butter if preferred.
  • 1 cup yellow onion Diced.
  • 1 cup celery Diced.
  • 1 cup carrot Optional, diced.
For Thickening & Flavor
  • 1/4 cup all-purpose flour Use gluten-free flour if needed.
  • 4 cups seafood or chicken stock Seafood stock enhances flavor.
  • 2 cups half-and-half or heavy cream Whole milk can serve as a lower-fat alternative.
  • 1/2 cup dry sherry Essential for authenticity, white wine can substitute.
  • 1 tablespoon Old Bay seasoning Classic seafood seasoning.
  • 1/2 teaspoon ground white pepper Black pepper can substitute.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon paprika Adds subtle smokiness.
  • 1/4 teaspoon cayenne pepper Optional for heat.
For the Star Ingredient
  • 1 pound lump crab meat Fresh is best.
  • 1 tablespoon crab roe If available, can be omitted.
For Garnishing
  • 1/4 cup chopped fresh parsley or chives Enhances presentation.

Equipment

  • large heavy-bottomed pot

Method
 

Base Preparation
  1. Melt 4 tablespoons of unsalted butter in a large, heavy-bottomed pot over medium heat. Add 1 diced yellow onion, 1 cup of diced celery, and 1 cup of diced carrot. Sauté for 5-7 minutes until soft.
Make the Roux
  1. Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Whisk continuously for 2-3 minutes until the flour toasts to a light golden color.
Add Stock
  1. Gradually whisk in 4 cups of seafood stock and bring to a gentle simmer. Cook for 10 minutes.
Incorporate Cream
  1. Lower heat to medium-low and stir in 2 cups of half-and-half, 1 tablespoon of Old Bay seasoning, 1 teaspoon of paprika, 1/2 teaspoon of ground white pepper, and salt to taste.
Include Crab
  1. Gently fold in 1 pound of lump crab meat and crab roe. Simmer on low for another 10 minutes.
Add Sherry
  1. Remove from heat and stir in 1/2 cup of dry sherry. Adjust seasoning as needed.
Serve
  1. Ladle soup into bowls and garnish with additional crab meat, chopped parsley or chives, and a splash of sherry.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 15gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

For perfect results, use a heavy-bottomed pot and continuously whisk the roux to avoid lumps. Taste and adjust seasoning before serving.

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