She-Crab Soup

Southern Living
She-Crab Soup Recipe
Crab lovers will devour this creamy she-crab soup.  Serve with flaky, buttery crackers.
Makes about 6 cups


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1 quart whipping cream
1/8 teaspoon salt
1/8 teaspoon pepper
2 fish bouillon cubes
2 cups boiling water
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1 pound fresh crabmeat
Garnish: chopped parsley
1/3 cup sherry (optional)


Prep: 10 Minutes
Cook: 1 Hour, 20 Minutes

Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside.

Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.

Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.

Note: For testing purposes only, we used Knorr Fish Bouillon. It is important to use good-quality sherry, not cooking sherry, for this soup.

Created date

May 2003