ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

She-crab Soup

Fran Gealer
Yield Makes 1 1/2 quarts
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.


  • 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

How to Make It

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

  2. 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.