South Carolina She-Crab Soup recipe

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Ingredients

5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

Nutrition Info

676.7 calories
carbohydrate: 19.6 g
cholesterol: 240.1 mg
fat: 57.7 g
fiber: 0.4 g
protein: 20.8 g
saturatedFat: 35.6 g
servingSize: -
sodium: 485.4 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic, season with salt and pepper. Continue to cook and stir for about 4 minutes.

  2. Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.

  3. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Recipe Yield

8 servings

Recipe Note

This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!

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