She-Crab Soup

She-Crab Soup Recipe
Photo: Oxmoor House
This Carolina lowcountry soup gets its name from the generous dollop of crab roe that customarily garnishes the top. Crab roe is available in season (May-August), but this creamy soup is just as delicious without it.


Serves 6 (serving size: about 3/4 cup soup and 1/4 cup crab)
Total time: 42 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 42 Minutes

Nutritional Information

Calories 214
Fat 12.4 g
Satfat 6.4 g
Monofat 4.2 g
Polyfat 1.1 g
Protein 12.2 g
Carbohydrate 11.2 g
Fiber 1.1 g
Cholesterol 60 mg
Iron 0.8 mg
Sodium 505 mg
Calcium 105 mg


1 tablespoon canola oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 tablespoon tomato paste
6 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/4 cups water
3/4 cup half-and-half
2 (8-ounce) bottles clam juice
6 ounces 1/3-less-fat cream cheese (about 3/4 cup)
1/4 cup dry sherry
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
8 ounces lump crabmeat, drained and shell pieces removed
Chopped chives (optional)


1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, and tomato paste. Cook 10 minutes, stirring occasionally. Add garlic; cook, stirring constantly, 1 minute. Stir in flour; cook 1 minute, stirring frequently.

2. Stir in 1 1/4 cups water, half-and-half, and clam juice. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; add cheese, stirring until melted. Stir in sherry, chives, and thyme. Ladle soup into bowls; top evenly with crab. Garnish with chopped chives, if desired.