Best Creamy She Crab Soup Recipes

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SOUTH CAROLINA SHE-CRAB SOUP



South Carolina She-Crab Soup image

This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!

Provided by SOWEN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 8

Number Of Ingredients 15

5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

Steps:

  • Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
  • Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
  • Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 19.6 g, Cholesterol 240.1 mg, Fat 57.7 g, Fiber 0.4 g, Protein 20.8 g, SaturatedFat 35.6 g, Sodium 485.4 mg, Sugar 1.3 g

CREAMY SHE-CRAB SOUP



Creamy She-Crab Soup image

Mmm--Creamy she-crab soup, garnished with a dollop of freshly whipped cream. Decadent!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Yield 5

Number Of Ingredients 13

1 tablespoon butter
1 teaspoon all-purpose flour
1 quart milk
½ tablespoon grated onion
⅛ teaspoon ground mace
⅛ teaspoon ground black pepper
½ teaspoon Worcestershire sauce
1 teaspoon salt
3 tablespoons crab roe
2 cups fresh crabmeat
6 tablespoons dry sherry
½ cup heavy whipping cream, whipped
1 tablespoon chopped fresh parsley

Steps:

  • Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.
  • Gradually add milk, stirring constantly until smooth. Add onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.
  • To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

Nutrition Facts : Calories 238 calories, Carbohydrate 13.5 g, Cholesterol 101.4 mg, Fat 11.7 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 6.9 g, Sodium 846.7 mg, Sugar 9.3 g

CREAM OF CRAB SOUP



Cream of Crab Soup image

One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup butter
1/2 cup all-purpose flour
1 to 2 tablespoons seafood seasoning
1 teaspoon salt
1/2 teaspoon curry powder
4 cups milk
1 pound fresh crabmeat or 3 cans (6 ounces) crabmeat, drained, flaked and cartilage removed
2 tablespoons minced fresh parsley
Additional milk and parsley, optional

Steps:

  • Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.

Nutrition Facts : Calories 262 calories, Fat 17g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 16g protein.

CREAMY CRAB SOUP



Creamy Crab Soup image

A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.-Marilyn Shaw, Middletown, Delaware

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

1 large onion, finely chopped
1 medium green pepper, finely chopped
2 tablespoons butter
2 garlic cloves, minced
3 pints half-and-half cream
2 cups frozen shredded hash brown potatoes, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
2 cans (6 ounces each) lump crabmeat, drained
1 package (8 ounces) imitation crabmeat, chopped
1-1/2 cups frozen corn, thawed
1 tablespoon dried parsley flakes
1-1/2 teaspoons dill weed
1-1/2 teaspoons seafood seasoning
1 teaspoon pepper

Steps:

  • In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).

Nutrition Facts : Calories 243 calories, Fat 15g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 618mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.

THE VERY BEST SHE-CRAB SOUP EVER!



The Very Best She-Crab Soup Ever! image

I am from the South Carolina lowcountry, and I have spent years experimenting and trying to re-create the fabulous creamy crab soup native to Charleston. I have played with numerous recipes, and I am finally satisfied that I have stumbled upon the perfect concoction of she-crab bisque. More than likely, you will end up with a "he-crab" soup, as the crab roe is what makes it "she-crab" and it is almost impossible to get your hands on. If you ever find crab roe, savor every precious spoonful! Still a bowl of heaven without it though!

Provided by anthdr

Categories     < 30 Mins

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 18

1 lb lump crabmeat, divided
1 large onion, finely diced
1 bay leaf
2 teaspoons minced garlic
2 tablespoons butter
2 tablespoons flour
2 cups crab stock (i've also successfully used fish stock and chicken stock before)
2 cups milk
1 1/2 cups heavy cream
2 teaspoons paprika
1/4-3/4 cup dry sherry
1/2 cup crab roe, divided (good luck!)
salt & pepper, to taste
2 tablespoons chopped chives
1 teaspoon Worcestershire sauce
splash dry white wine (optional)
squeeze lemon juice
1 dash hot sauce

Steps:

  • Melt 2 TBSP butter in large heavy-bottomed saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes.
  • OPTIONAL STEP: Pour 1/4 C sherry in pan and ignite. Stir until flames subside. I've made this without doing this step (hence the range in the amount of sherry on the ingredient list) and it is still delicious, but I think this just gives it a little extra oomph.
  • Sprinkle the flour in and stir to coat.
  • Whisk in the crab stock until there are no lumps.
  • Gradually add: milk; cream; paprika; another 2 TBSP dry sherry; worcestershire sauce; hot sauce; white wine; and lemon, stirring consistently.
  • Blend with a puree wand, or in batches in a blender.
  • Add half of the crab meat and roe (if you are lucky!) Season with salt and pepper.
  • Simmer 10-15 minutes, stirring often so it doesn't burn, until it is thick and heated.
  • Divide 1/4 C sherry and remaining crab meat and roe amongst 4 bowls. (1 TBSP each sherry and roe and 2 oz. each crab meat).
  • Ladle soup over sherry and crab meat.
  • Garnish with chopped chives. Serve with crusty french bread.

SHE CRAB SOUP



She Crab Soup image

Provided by Food Network

Number Of Ingredients 15

1 small yellow onion, finely diced
2 stalks celery, finely diced
4 ounces whole butter
4 ounces all purpose flour
Splash Sherry
1 pint heavy cream
1 pint water
2 pints whole milk
1 1/2 teaspoons salt
Several dashes hot sauce
1/4 pound crab roe
1/4 pound jumbo lump crab meat
1 bunch fresh chives, finely diced
1 bunch scallions tops, finely diced
Fine Sherry

Steps:

  • In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.

CREAM OF CRAB SOUP



Cream of Crab Soup image

Are you a seafood lover on the lookout for go-to fall and winter soup? Try our cream of crab soup, which some think of as a creamier version of our Maryland Crab Soup with Old Bay. If you want more seafood inspiration, we've got you covered with more recommended in-season seafood recipes.

Provided by Old Bay

Categories     Soups, Stews, and Chili,

Yield 6

Number Of Ingredients 8

1/4 cup (1/2 stick®butter
1 medium onion coarsely chopped (1 cup)
1/3 cup flour
4 cup milk or half-and-half
1 tbsp old bay seasoning
1/2 tsp parsley flakes
1 pound lump crabmeat
3 tbsps dry sherry or cooking sherry (optional)

Steps:

  • Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour Old Bay and parsley; whisk until well blended. Whisking constantly gradually add milk. Bring just to boil.Stir in crabmeat. Reduce heat to low; simmer 20 minutes stirring occasionally.Stir in sherry if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay if desired.

Nutrition Facts : Calories 287 Calories

" SHE CRAB" CREAM OF CRAB SOUP



I got this recipe from my grandmother, who was one of my main inspirations for cooking, I think it's hard to find a good cream of crab soup that is fairly simple to make. Anyone from Maryland will appreciate this recipe.

Provided by ashmartone

Categories     Crab

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (10 3/4 ounce) cans cream of mushroom soup
2 (10 3/4 ounce) cans cream of celery soup
2 cups half-and-half
1 cup milk
1 cup sherry wine
1 lb crabmeat (better with lump,cheaper with claw)
1/4 teaspoon red pepper
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Old Bay Seasoning

Steps:

  • Combine all ingredients in double boiler (so the cream doesn't burn to the bottom).
  • Simmer until heated through.
  • Enjoy.

Nutrition Facts : Calories 777.3, Fat 32.6, SaturatedFat 14, Cholesterol 117.7, Sodium 3479.6, Carbohydrate 37.2, Fiber 1, Sugar 6.8, Protein 31

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