She-Crab Soup

She-Crab Soup

This easy soup is packed with crabmeat and it will keep you warm on cold evenings.

Southern Living APRIL 2005

  • Yield: Makes 15 cups
  • Cook time:30 Minutes
  • Prep time:20 Minutes


  • 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)


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.


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She-Crab Soup recipe