Rating: 4.5 stars
5 Ratings
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  • 2 star values: 1
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  • 5 star values: 4

Crab lovers will devour this creamy she-crab soup.  Serve with flaky, buttery crackers.

Recipe by Southern Living June 2003

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Recipe Summary

prep:
10 mins
cook:
1 hr 20 mins
total:
1 hr 30 mins
Yield:
Makes about 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside.

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  • Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.

  • Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.

  • Note: For testing purposes only, we used Knorr Fish Bouillon. It is important to use good-quality sherry, not cooking sherry, for this soup.

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