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

Prep time 20 mins
Cook time 30 mins
Yield Makes 15 cups
This easy soup is packed with crabmeat and it will keep you warm on cold evenings.


  • 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)

How to Make It

  1. 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.

  2. 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.