She-Crab Soup

Southern Living
This easy soup is packed with crabmeat and it will keep you warm on cold evenings.
Makes 15 cups


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1/2 cup butter
2 celery ribs, chopped
1 medium onion, diced (1 cup)
2 pounds fresh crabmeat, drained and picked
1 quart whipping cream
1 quart half-and-half
2 cups milk
2 teaspoons Old Bay seasoning
1/4 cup cornstarch
1/4 cup water
2 teaspoons salt
Dry sherry (optional)


Prep: 20 Minutes
Cook: 30 Minutes

Melt butter in a Dutch oven over medium heat; add celery and onion, and sauté 5 minutes or until tender. Add crabmeat and next 4 ingredients; cook over medium heat, stirring often, until thoroughly heated.

Stir together cornstarch and 1/4 cup water; stir in 2 tablespoons hot soup. Stir cornstarch mixture and salt into soup; cook 5 to 7 minutes until thickened, stirring often. Top each serving with 1 teaspoon sherry, if desired.

Created date

March 2005