She-Crab Soup
A rich and velvety Low Country bisque made with lump crab meat, cream, and a splash of dry sherry. This Charleston classic is deeply savory with a subtle briny sweetness.
Ingredients
- 4 tbsp unsalted butter
- 1/2 yellow onion, finely diced
- 2 stalks celery stalks, finely diced
- 2 cloves garlic cloves, minced
- 2 tbsp gluten-free all-purpose flour
- 2 cups seafood stock (or clam juice)
- 2 cups heavy cream
- 8 oz lump crab meat, picked over
- 1/4 cup dry sherry
- 1 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 tbsp fresh chives, snipped
Instructions
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1
Melt 4 tbsp unsalted butter in a large saucepan over medium heat. Add 1/2 finely diced yellow onion and 2 stalks finely diced celery stalks and cook until softened, about 5 minutes. Add 2 cloves minced garlic cloves and cook 1 minute more.
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2
Whisk in 2 tbsp gluten-free all-purpose flour and cook for 1 minute, stirring constantly. Gradually pour in 2 cups seafood stock (or clam juice), whisking to prevent lumps.
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3
Stir in 2 cups heavy cream, 1 tsp Old Bay seasoning, 1 tsp Worcestershire sauce, and 1/4 tsp white pepper. Bring to a gentle simmer over medium-low heat, stirring frequently. Do not boil.
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4
Stir in 8 oz picked over lump crab meat and 1/4 cup dry sherry. Simmer gently for 8-10 minutes until the soup is slightly thickened and heated through. Season with 1/2 tsp salt.
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5
Ladle into bowls and garnish with 2 tbsp snipped fresh chives. Serve with a splash of extra sherry at the table if desired.