She-Crab Soup

Name: She-Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 1/2 yellow onion, finely diced; 2 celery stalks, finely diced; 2 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

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.

45 minMediumServes 4380 cal/serving

AmericanSoupStovetopPescatarianLow CarbGluten-FreeEgg-FreeCorn-Free

Ingredients

4 tbsp unsalted butter
1/2 yellow onion, finely diced
2 celery stalks, finely diced
2 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

1

Melt 4 tbsp unsalted butter in a large saucepan over medium heat. Add 1/2 finely diced yellow onion and 2 finely diced celery stalks and cook until softened, about 5 minutes. Add 2 minced garlic cloves and cook 1 minute more.
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.
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.
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.
5

Ladle into bowls and garnish with 2 tbsp snipped fresh chives. Serve with a splash of extra sherry at the table if desired.

Questions

Can I make She-Crab Soup dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 2 cups heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does She-Crab Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double She-Crab Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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