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.

Recipe by Oxmoor House October 2013


Credit: Oxmoor House

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Cooking Light Lighten Up, America!

Nutrition Facts

214 calories; fat 12.4g; saturated fat 6.4g; mono fat 4.2g; poly fat 1.1g; protein 12.2g; carbohydrates 11.2g; fiber 1.1g; cholesterol 60mg; iron 0.8mg; sodium 505mg; calcium 105mg.