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The Boat Shed Kitchen

Lowcountry She Crab Soup

Rich, velvety, and deeply luxurious — this Lowcountry She Crab Soup is a Southern classic. Delicate lump crab meat, creamy broth, aromatic vegetables, and a signature splash of sherry create an unforgettable coastal comfort dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 1 small yellow onion finely diced
  • 1 celery stalk finely chopped
  • 1 small carrot grated
  • 1/4 cup all-purpose flour
  • 4 cups seafood stock or chicken stock
  • 2 cups half-and-half or heavy cream
  • 1/2 cup dry sherry
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon white pepper
Salt to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne optional
  • 1 lb lump crab meat picked over
  • 2 tablespoons crab roe optional
  • Parsley or chives for garnish

Method
 

  1. Sauté onion, celery, and carrot in butter 5–7 minutes.
  2. Whisk in flour; cook 2–3 minutes.
  3. Slowly add stock; simmer 10 minutes.
  4. Stir in cream, Old Bay, paprika, white pepper, cayenne, and salt.
  5. Add crab meat and roe; simmer gently 10 minutes.
  6. See full steps with tips & photos → https://ekellyn.com/lowcountry-she-crab-soup/

Notes

  • Stock swap: Seafood stock gives authentic depth, but chicken stock works well.
  • Thicker soup: Add an extra tablespoon of flour to the roux.
  • Lighter version: Use half stock + half milk.