She-Crab Soup

This delicious Southern soup is a regional favorite in Virginia, South Carolina, and Georgia.

She-Crab Soup
Serves 6
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  1. ½ cup unsalted butter
  2. ¼ cup minced sweet onion
  3. 2 cloves garlic, minced
  4. ½ cup all-purpose flour
  5. 3 cups seafood stock
  6. 2 cups heavy whipping cream
  7. 1 pound blue crab meat or jumbo lump crabmeat, picked free of shells and divided
  8. 2 teaspoons kosher salt, divided
  9. 1 teaspoon ground mace
  10. 1 teaspoon Old Bay seasoning
  11. 1 teaspoon Worcestershire sauce
  12. ¼ cup sherry
  13. 2 tablespoons chopped fresh parsley
  1. In a large Dutch oven, melt butter over medium-high heat; add onion and garlic, and cook, stirring occasionally, for 5 minutes or until tender. Whisk in flour, and cook for 1 minute. Whisk in stock, and bring to boil. Reduce heat to medium, and cook, whisking occasionally, until thickened. Stir in cream, half of crab, 1 teaspoon salt, and next 3 ingredients; cook until heated through.
  2. In a medium bowl, gently stir together sherry, parsley, remaining crab, and remaining 1 teaspoon salt. Ladle soup into serving bowls, and top with crab mixture.
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