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She-Crab Soup


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  • 2 tbsp unsalled butter
  • 2 finely minced shallots
  • 1/2 tsp kosher salt + more to taste
  • 1 tbsp all purpose flour
  • 4 cups half and half
  • 2 cups fish broth
  • 4 tbsp crab (or fish) roe
  • 5 tbsp sherry
  • 1 1/2 cups (8 oz) lump crabmeat
  • Black pepper (finely ground)


Servings 6


Step 1

Heat butter in a 3 quart saucepan over medium-high heat until frothy. add shalls and salt and saute, sitrring, untill shallots are just soft but not browned, about 4 minutes. Sprinkle the flour over the shallots and whish until incorporated into the butter and shallots - about 1 minute.
Add half and half, broth, 2 tbsp roe, and 1 tbsp sherry and whisk to incorporate. Cover. When at a simmer, turn to low, uncover and simmer gently stirring occassionally, until soup reduces by 1/6, about 12-15 minutes. Strain through a fine mesh strainer and return to the pan.
Add the crab and cook for 2 minutes over low heat, stirring to combine. Season the soup with salt and pepper.
Serve by placing 1 tsp of roe in bottom of each of 6 bowls and ladle soup on top of it. Drizzle 2 tsp of sherry into each bowl.
VARIATION - add pureed Jerusalem artichokes, which give the soup a more velvety body and a milky, nutty sweetness. Peel and dice 3/4 pound of jerusalem artichokes and steam in a pot fitted with a strainer basked until tender, 8-12 minutes. Drain. Puree until smooth, about 2 minutes. Add the puree before adding the crabmeat.


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