Thick, rich, creamy she-crab soup recipe
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A thick, rich, and deliciously creamy bisque overloaded with succulent crab flavor, this easy she-crab soup recipe is a South Carolina classic you must try at home.
Ingredients
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 1 small white onion, grated
- 1 stalk celery, grated
- 2 minced garlic cloves
- salt and pepper to taste
- 8 cups half-and-half cream
- 2 cups heavy cream
- 1 cup chicken broth
- 1/2 cup sherry wine
- 2 tbsp chopped fresh dill
- 2 tsp Worcestershire sauce
- 1 tsp hot pepper sauce
- 1 lb lump crabmeat
- 2 tbsp chopped fresh chives for serving
Instructions
- Melt butter in a large stockpot over medium heat, then cook and stir in flour to make a smooth paste (about 3 minutes).
- Mix in onion, celery, and garlic, and season with salt and pepper. Continue to cook and stir for about 4 minutes.
- Gradually whisk in half-and-half so that no lumps form.
- Stir in heavy cream and chicken broth and bring to a simmer, then pour in 1/2 of the sherry.
- Season with dill, Worcestershire sauce, and hot sauce.
- Cover and simmer until soup has reduced by about a third (about 30 minutes).
- Add crabmeat and simmer the soup for a further 10 minutes.
- Ladle soup into bowls. I recommend topping each serving with a splash of remaining sherry and a sprinkle of chives.
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