She-crab Soup

She-crab SoupRecipe
Fran Gealer
One spoonful of this rich Lowcountry soup will send your palate into overdrive. Garnish with hard-cooked eggs, ground pepper, and a few parsley springs for a bright note of color.


Makes 1 1/2 quarts

Recipe from

Coastal Living


1/4 cup butter
3 tablespoons minced onion
1/4 cup all-purpose flour
4 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
Dash of Old Bay seasoning
1 pound lump crabmeat
2 hard-cooked eggs, finely chopped
3 tablespoons crab roe (optional)
Sherry (optional)
Garnishes: chopped hard-cooked egg, freshly ground pepper, and fresh parsley sprigs


Melt butter in a Dutch oven over low heat; add onion and cook over medium heat, stirring constantly 5 minutes or until tender.

Whisk in flour until mixture is smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in salt and next 6 ingredients. Add roe, if desired, and sherry to taste. Garnish, if desired.