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    Home » Southern Classics » She-Crab Soup

    Published: Sep 18, 2018 · Modified: Oct 6, 2021 by Sara

    She-Crab Soup

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    She crab soup is a classic low country dish with a rich, creamy base. This recipe has a special trick for making sure every bowl gets plenty of delicious, lump crab meat.

    She-Crab Soup

    If you live in the South like me, it might not feel like it, but it’s true… Fall is here, y’all! I can think of no better way to usher in the cooler weather than with a nice creamy soup and she-crab soup is a favorite of mine.

    If you’re not familiar, it’s a soup traditionally made in the South Carolina Lowcountry, Tidewater, Virginia, and Georgia coast.

    Similar to a bisque, old school she-crab soup has heavy cream, seafood stock, crab meat, crab roe, and a sprinkling of dry sherry. The roe is where it gets its name, “she-crab” referring to the female crabs that produce the roe.

    Over the years, the ingredients have changed a bit according to people’s taste and this is not exactly the traditional recipe. Mostly because, well… I don’t do roe.

    Sorry, y’all! Not on my sushi, not in my soup, and not anywhere else people put roe. If you really want to add it in, feel free. I won’t judge.

    If you’re here you must love creamy soups, so be sure to check out our Easy Potato Soup. Our method is foolproof! And our Italian Sausage Soup has a couple of southern twists that you’ll love!

    She-Crab-Soup

    Another way I changed this from the traditional recipe is what results in that beautiful pile of lump crab meat in the middle of the bowl.

    Instead of sprinkling the sherry over the top, I actually reserved half of the crab and combined it with the sherry and put a generous serving of it right in the center of each bowl of soup. I’m telling you, it is definitely the way to go!

    If you want an entire meal with a southern seafood theme you’ll want to follow up the She Crab Soup with Southern Style Fried Shrimp.

    To keep your experience focused on low country cuisine these Charleston Pecan Chewies are a traditional sweet treat from the area, and are made with simple pantry ingredients. Gullah Style Red Rice is one that goes way back in the lowcountry too.

    Love soup and salad? This Salad with Marinated Asparagus and Oranges pairs beautifully with the She Crab Soup. Check it out!

    She-Crab-Soup

    Without further ado, on to the recipe! Be sure to comment below to tell us what you think and put a photo of your she-crab soup on Instagram and tag us @biscuitsandburlap!

    She-Crab-Soup

    She-Crab Soup

    Biscuits & Burlap
    She-crab soup is a classic low country dish with a rich, creamy base. This recipe has a special trick for making sure every bowl gets plenty of delicious, lump crab meat.
    4.81 from 46 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Appetizer, Main Course, Soup
    Cuisine American, Low Country, Southern

    Ingredients
      

    • ¼ cup butter
    • ¼ cup onion minced
    • ¼ cup flour
    • 3 cups seafood stock
    • 2 cups heavy cream set out for a few minutes to prevent curdling when added to hot stock
    • ½ tsp worcestershire
    • ½ tsp lemon zest
    • ½ tsp mace nutmeg can be substituted
    • 1 tsp Old Bay Seasoning
    • ¼ tsp cayenne pepper
    • 1-½ tsp salt divided
    • 1 lb lump crab meat picked through and divided
    • ¼ cup dry sherry

    Instructions
     

    • Melt butter of medium heat in large stock pot. Cook onion until soft (about 3-5 mins)
    • Add flour and blend to make roux.
    • Add seafood stock to roux, stirring well. Reduce to low heat and stir until thickened (about 5 mins)
    • Stir small amount of hot roux into cream to temper.
    • Add cream and bring to a light boil.
    • Reduce heat to low. Add next 5 ingredients, 1 tsp of salt, and ½ of the crab. Simmer 5 mins. 
    • Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl. 
    Tried this recipe?Let us know how it was!

    This recipe made our top 10 of 2018. See them all. 


    Love seafood? Check out these other posts!

    • Shrimp in buttery sofrito sauce
      Shrimp with Buttery Sofrito Sauce
    • The original Fiery Cajun Shrimp is updated, but as wonderful as ever.
      Fiery Cajun Shrimp
    • Gumbo with seafood, sausage and chicken from our family recipe.
      Chicken & Seafood Gumbo
    • Italian Sausage Soup is a hearty soup full of flavorful vegetables and pasta.
      Itlian Sausage & Veggie Soup
    • Cajun-Crab-Dip
      Cajun Crab Dip
    • Smoked Fish Dip can be made any type of smoked fish.
      Smoked Crab Dip

    Categories: Christmas Recipes Tags: soups & salad

    Reader Interactions

    Comments

    1. Bintu | Recipes From A Pantry says

      September 18, 2018 at 4:49 pm

      5 stars
      This looks and sounds absolutely incredible. Big crab fan and I definitely need to try this!

      Reply
      • Pam says

        September 18, 2018 at 5:01 pm

        Awww, thanks so much Bintu!

        Reply
      • Max says

        October 28, 2019 at 12:35 pm

        Did you ever try this?

        Reply
    2. Nicole Tingwall says

      September 18, 2018 at 8:50 pm

      5 stars
      This sound amazing! Perfect for a brisk fall day.

      Reply
      • Pam says

        September 18, 2018 at 9:10 pm

        Right? We’re ready for one of those. Haven’t even come close yet here in Atlanta. Thank you!

        Reply
    3. Joanna Stephens says

      September 18, 2018 at 8:58 pm

      5 stars
      Yummy!! This sounds surprisingly easy to make!

      Reply
      • Pam says

        September 18, 2018 at 9:09 pm

        It really is, Joanna.

        Reply
    4. Monica | Nourish + Fete says

      September 18, 2018 at 9:29 pm

      5 stars
      I am with you, I’m not sure I’ve ever once cooked or prepared a meal with roe, and I don’t really see any reason to start. 🙂 And plus this soup looks and sounds plenty amazing without it! Those big lumps of crab meat in each bowl are just tantalizing – I can practically taste them from your photos!

      Reply
      • Pam says

        September 18, 2018 at 10:04 pm

        Yeah, I guess we’re in agreement on that Monica. Thank you for your sweet words!

        Reply
    5. Hope says

      September 18, 2018 at 10:35 pm

      5 stars
      I love crab but don’t eat it enough – this looks delicious! Very hearty – the perfect comfort food!

      Reply
    6. Sandra says

      September 18, 2018 at 10:38 pm

      5 stars
      We live near a coastline in CA, so we get lots of fog which always puts me in the mood for soup! This will be a hit with my family, and no roe for us. No one will miss it, just like you said!

      Reply
      • Pam says

        September 19, 2018 at 9:22 am

        Thanks so much, Sandra!

        Reply
    7. Kathi says

      January 18, 2019 at 9:03 pm

      5 stars
      Hi – can’t wait to make this soup but I will make it with Dungeness Crab meat and use Better than Bouillon Fish Base. But I have a question – what the heck is mace? Have never seen this out here in California grocery stores. Is there a substitute for this? Thanks again for the recipe.

      Reply
      • Gina says

        May 21, 2019 at 3:12 pm

        similar to nutmeg

        Reply
    8. Max says

      October 28, 2019 at 8:21 pm

      5 stars
      Why do people rate a recipe without having made it? Unlike everyone above, I did make this recipe and ate it. My husband, who is a picky eater said to give you 5-stars for the recipe. He would gladly eat it again. The flavor was good, nice and smooth and easy to make. I would change the name though, since no “she” crab was used in the ingredients – Maybe call it Creamy Southern Crab Soup. Nonetheless, you hit the nail on the head with your recipe. Well done. I will make it again in the future. Thank you.

      Reply
      • Pam says

        October 29, 2019 at 10:48 am

        Thank you for your kind words, Max!

        Reply
      • Stephanie says

        January 16, 2021 at 12:58 pm

        Did you make the seafood stock or buy it?

        Reply
        • Pam says

          January 17, 2021 at 10:56 pm

          We used bought seafood stock, Stephanie, but homemade would be awesome if you have it.

          Reply
      • Latasha says

        June 01, 2021 at 8:39 am

        I agree 100%, thank you for giving your review. It was definitely helpful.

        Reply
      • fatfarmlady says

        December 23, 2021 at 5:39 pm

        if she changed the name then I wouldn’t have found her recipe. A recipe I fully plan on making in the next couple weeks. I love creamy seafood soups like this one

        Reply
    9. Beverly says

      December 02, 2019 at 11:18 pm

      How many servings does this recipe make?

      Reply
    10. Stacy says

      January 22, 2020 at 10:18 am

      5 stars
      I made this for a special dinner for my husband. We absolutely loved it. The flavors are spot on. I will definitely make this again.

      Reply
    11. Jess says

      February 19, 2020 at 4:59 pm

      5 stars
      I just made this recipe, I only had about 7.4 ounces of crab (left over from crab legs) so I cut the recipe exactly in half. It turned out great. It’s just me, my fiancé and our one year old. It ended to being enough once paired with a chicken wrap and some red lobster biscuits you can buy in the store in the box.

      It’s so yummy.

      Reply
      • Pam says

        February 19, 2020 at 5:59 pm

        So glad you loved it! Thanks, Jess.

        Reply
    12. Sandhya Ramakrishnan says

      June 10, 2020 at 3:42 pm

      5 stars
      This is a quick to make recipe and very delicious too. Love to have this for dinner with some crusty bread on the side.

      Reply
      • Pam says

        June 10, 2020 at 3:51 pm

        yes, that’s the perfect way to eat it!

        Reply
      • Pam says

        June 10, 2020 at 7:45 pm

        Thank you Sandhya!

        Reply
    13. Dannii says

      June 10, 2020 at 3:47 pm

      5 stars
      What a delicious and comforting soup. I can’t wait to try it – it looks really easy too.

      Reply
      • Pam says

        June 10, 2020 at 3:51 pm

        Thanks, Dannii! It is easy and delicious for sure!

        Reply
    14. Cindy says

      June 10, 2020 at 4:51 pm

      5 stars
      I have been having so much fun trying new recipes! Today I made your recipe and it was delish!! My kids tried it as well and liked it! that’s a win!

      Reply
      • Pam says

        June 10, 2020 at 7:46 pm

        Yay! Thanks for letting us know.

        Reply
    15. Mirlene says

      June 10, 2020 at 5:04 pm

      5 stars
      Made these over the weekend. Absolutely delicious!

      Reply
    16. Andrea Metlika says

      June 10, 2020 at 5:27 pm

      5 stars
      Super delicious looking and sounding soup. I cannot wait to taste this!

      Reply
      • Pam says

        June 10, 2020 at 7:46 pm

        Hope you love it!

        Reply
    17. Courtney | Love & Good Stuff says

      June 11, 2020 at 10:51 am

      5 stars
      This soup was easy to make, flavourful, and quite comforting. Definitely a keeper!

      Reply
    18. Angela says

      June 11, 2020 at 11:42 am

      5 stars
      What a wonderful soup! My whole family loved it!

      Reply
      • Pam says

        June 13, 2020 at 9:35 pm

        Yay! That makes us happy!

        Reply
    19. Whitney says

      June 11, 2020 at 3:31 pm

      5 stars
      Crab is mty absolute favorite so I will be trying this ASAP! And what is roe?!

      Reply
      • Pam says

        June 13, 2020 at 9:36 pm

        Roe is actually the name given to the eggs of the “she” crab.

        Reply
    20. Laurie Downs says

      September 21, 2020 at 1:17 pm

      5 stars
      Quick and easy! Wonderful tasting. I’ve made it twice now. My Maryland husband loves it!

      Reply
      • Pam says

        September 22, 2020 at 2:39 pm

        Thanks so much for letting us know, Laurie!

        Reply
    21. Alene says

      January 08, 2021 at 9:43 pm

      I loved this when I lived in the Washington DC area, for 35 years, and would spend time in the Outer Banks of N. Carolina. I live in Florida now, but if I can get decent crabmeat, I am definitely making this! Thank you so much for the recipe.

      Reply
      • Pam says

        January 09, 2021 at 11:35 am

        Hope you enjoy Alene!

        Reply
    22. Christine Krantz says

      January 14, 2021 at 2:01 pm

      5 stars
      I have searched and searched for this recipe ever since eating it in Myrtle Beach ! this is super good and easy to make but expensive to find decent crab meat in my land locked state !! I have really enjoyed this on special occasions !! Thanks for sharing it !!

      Reply
      • Pam says

        January 17, 2021 at 10:52 pm

        Awww… thanks so much Christine! Hate that it’s so expensive for you, but hopefully well worth it.

        Reply
    23. Tammy says

      February 01, 2021 at 12:54 pm

      We don’t care for the taste of sherry or maybe we’ve just had bad sherry…lol. Would it still be good with leaving the sherry out? Thank you…it sounds really good!!

      Reply
      • Pam says

        February 02, 2021 at 2:29 pm

        We’ve not tested it without the sherry, but it should still be good Tammy. The sherry does add a layer of complexity to the flavors that She Crab Soup is known for but I don’t see why it wouldn’t be good without it.

        Reply
    24. Tammy K Bowman says

      April 08, 2021 at 4:30 pm

      Can you tell us exactly what dry sherry you used?

      Reply
      • Pam says

        April 13, 2021 at 10:58 am

        Hi Tammy, We just used an inexpensive cooking sherry.

        Reply
        • Sophia says

          November 29, 2021 at 4:30 pm

          What was the name of the dry sherry? I am at the grocery store right now.

          Reply
          • Pam says

            November 29, 2021 at 6:09 pm

            Hi Sophia, I don’t remember a specific name, but you should be able to find cooking sherry in the section of your store with vinegars and cooking wines.

            Reply
    25. Jessica says

      August 08, 2021 at 9:30 pm

      5 stars
      Today my family and I did not leave one bite of this soup in our bowls! I followed the recipe exactly minus the store bought seafood broth. Because I have a severe shrimp allergy I could not chance it so I made my own broth from scratch.

      Thank you so much for this recipe, I think I’ll do 1/8 tsp Cayenne pepper next time just for the kids. I have been asked to put this on the menu every month 🤣. This was a great way to use our leftover crabs as well.

      Reply
      • Pam says

        August 09, 2021 at 9:35 am

        Yay! Thanks so much for letting us know, Jessica. It really means a lot when readers take the time to comment and leave a star rating on our recipes.

        Reply

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