Easy She Crab Soup Recipes

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THE VERY BEST SHE-CRAB SOUP EVER!



The Very Best She-Crab Soup Ever! image

I am from the South Carolina lowcountry, and I have spent years experimenting and trying to re-create the fabulous creamy crab soup native to Charleston. I have played with numerous recipes, and I am finally satisfied that I have stumbled upon the perfect concoction of she-crab bisque. More than likely, you will end up with a "he-crab" soup, as the crab roe is what makes it "she-crab" and it is almost impossible to get your hands on. If you ever find crab roe, savor every precious spoonful! Still a bowl of heaven without it though!

Provided by anthdr

Categories     < 30 Mins

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 18

1 lb lump crabmeat, divided
1 large onion, finely diced
1 bay leaf
2 teaspoons minced garlic
2 tablespoons butter
2 tablespoons flour
2 cups crab stock (i've also successfully used fish stock and chicken stock before)
2 cups milk
1 1/2 cups heavy cream
2 teaspoons paprika
1/4-3/4 cup dry sherry
1/2 cup crab roe, divided (good luck!)
salt & pepper, to taste
2 tablespoons chopped chives
1 teaspoon Worcestershire sauce
splash dry white wine (optional)
squeeze lemon juice
1 dash hot sauce

Steps:

  • Melt 2 TBSP butter in large heavy-bottomed saucepan over medium heat. Add the garlic, onion and bay leaf, cover, sweat 2 minutes.
  • OPTIONAL STEP: Pour 1/4 C sherry in pan and ignite. Stir until flames subside. I've made this without doing this step (hence the range in the amount of sherry on the ingredient list) and it is still delicious, but I think this just gives it a little extra oomph.
  • Sprinkle the flour in and stir to coat.
  • Whisk in the crab stock until there are no lumps.
  • Gradually add: milk; cream; paprika; another 2 TBSP dry sherry; worcestershire sauce; hot sauce; white wine; and lemon, stirring consistently.
  • Blend with a puree wand, or in batches in a blender.
  • Add half of the crab meat and roe (if you are lucky!) Season with salt and pepper.
  • Simmer 10-15 minutes, stirring often so it doesn't burn, until it is thick and heated.
  • Divide 1/4 C sherry and remaining crab meat and roe amongst 4 bowls. (1 TBSP each sherry and roe and 2 oz. each crab meat).
  • Ladle soup over sherry and crab meat.
  • Garnish with chopped chives. Serve with crusty french bread.

SOUTH CAROLINA SHE-CRAB SOUP



South Carolina She-Crab Soup image

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!

Provided by SOWEN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 8

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 485.4 mg, Sugar 1.3 g

SHE CRAB SOUP II



She Crab Soup II image

An easy recipe for the most unforgettable creamy crab soup on the East coast.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 25m

Yield 8

Number Of Ingredients 9

3 tablespoons butter
¾ cup minced onion
3 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 pounds crabmeat, flaked
3 ½ cups milk
⅔ cup heavy cream

Steps:

  • In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 10.4 g, Cholesterol 114.1 mg, Fat 14.9 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 576.7 mg, Sugar 5.8 g

SHE CRAB SOUP



She Crab Soup image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 1 gallon

Number Of Ingredients 13

1 pound unsalted butter, divided
1 cup medium-diced carrots
1 cup medium-diced celery
1 cup medium-diced onions
1 tablespoon minced garlic
2 cups sherry
1 cup all-purpose flour
1 quart crab or lobster stock
3 quarts heavy cream
2 tablespoons crab boil seasoning (recommended: Old Bay)
2 ounces crab roe, or sea urchin roe (uni)
1/4 cup minced fresh parsley
2 pounds crab meat

Steps:

  • In heavy saucepan or stock pot over medium-high heat, add 3/4 pound butter, carrots, celery, onions, and garlic and cook until the vegetables have begun to brown, 10 to 12 minutes. Deglaze with the sherry, and stir and scrape up any bits. Once deglazed, add the flour and stir into the butter to create a roux. Once well mixed, add the stock and cream, reduce the heat to medium-low, and cook for 25 minutes, stirring throughout to ensure the soup does not scorch.
  • Pulse the soup with a hand mixer to mince the vegetables. Add the crab boil seasoning, crab roe, and parsley and continue to cook for 10 minutes. Remove the soup from heat, whisk in the remaining 1/4 pound butter, and stir in the crab meat.

SHE CRAB SOUP



She Crab Soup image

Provided by Food Network

Number Of Ingredients 15

1 small yellow onion, finely diced
2 stalks celery, finely diced
4 ounces whole butter
4 ounces all purpose flour
Splash Sherry
1 pint heavy cream
1 pint water
2 pints whole milk
1 1/2 teaspoons salt
Several dashes hot sauce
1/4 pound crab roe
1/4 pound jumbo lump crab meat
1 bunch fresh chives, finely diced
1 bunch scallions tops, finely diced
Fine Sherry

Steps:

  • In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.

SHE-CRAB SOUP



She-Crab Soup image

Provided by Matt Lee

Categories     Soup/Stew     Shellfish     Seafood     Crab     Sherry     Shallot     Simmer     Boil

Yield Serves: 4

Number Of Ingredients 9

6 live hard-shell sooks (female blue crabs with roe)
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 cup finely minced shallots (2 to 3 large)
Kosher salt and freshly ground black pepper
1 quart half-and-half
1 tablespoon plus 4 teaspoons dry sherry, preferably fino, plus more for serving
1 1/2 cups picked lump, backfin, or jumbo lump crab meat
Chopped fresh chives (optional)

Steps:

  • 1 Bring a large pasta pot two-thirds full of water to a boil, and using tongs, transfer 2 of the crabs to the pot. Cook until their shells turn bright orange, about 3 minutes, then transfer the cooked crabs to a colander set in the sink and run cold water over them. Add the next 2 crabs to the pot and repeat until all the crabs have been cooked.
  • 2 As each cooked crab becomes cool enough to handle, slip your thumb beneath the place on its underside where the cape of shell tapers to a point, and lift the bottom shell up, pulling the entire carapace off the body of the crab. Clean out and discard the spongy-feathery gills on the body. Carefully pick out any orange roe you may see inside the body, and reserve. Then snap one of the smaller legs off the body of the crab to use as a pick, to tease out any roe in the hollows of the carapace that taper to a sharp point, and reserve. Repeat with the remaining crabs until all the roe has been picked. Then split the crab bodies and legs, pick the meat from them, and add it to the rest of the picked crab meat.
  • 3 Pour off all but 3 cups of the cooking water, and add the picked crab bodies, legs, and carapaces, then return to a boil. Let boil until reduced by a third, about 10 minutes, and strain the crab broth into a 4-quart saucepan or Dutch oven.
  • 4 Heat the broth over high heat until it simmers. Put the flour in a small bowl or ramekin, spoon 3 tablespoons of the hot broth into it, and whisk it to a smooth paste with a fork. Pour the remaining broth into a blender, add 1/4 cup of the crab roe, and liquefy until the roe is completely dissolved in the broth. With the blender running, add the flour paste to the broth.
  • 5 Return the Dutch oven to the heat and melt the butter over medium-low heat until it's frothy. Add the shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the shallot is soft, fragrant, and translucent, but not brown, about 4 minutes. Add the half-and-half, the broth mixture, and 1 tablespoon of the sherry, and cover. When the soup comes to a simmer, turn the heat to low, uncover, and simmer gently, stirring occasionally, until the soup has reduced by about one-sixth, 12 to 15 minutes.
  • 6 Add the crab meat and cook for 2 minutes over low heat, stirring to combine. Season the soup with salt and black pepper.
  • 7 Pour a teaspoon of sherry into each bowl before serving, and garnish each bowl with about 11/2 teaspoons roe and chives, if using. Serve with additional sherry-in a shot glass for each guest, or in a cruet for passing around the table-for those who might want more.

SHE CRAB SOUP (((DELICIOUS)))



She Crab Soup (((Delicious))) image

I got this recipe from a restaurant in Baltimore, Maryland many years ago. When the chef gave it to me, he, accidentally on purpose, left out the Cream Sherry, but I knew to include it. You can purchase crab roe from Charleston Seafood. It is $18.37 for 1 lb. (frozen) (shipped overnight). You can contact them at www.charlestonseafood.com or 1-(888) 609-3474. A substitute for crab roe are the yolks of hard boiled eggs. Your guests will absolutely love this VERY EASY TO MAKE SOUP.

Provided by Alan Leonetti

Categories     Crab

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 (14 ounce) cans cream of celery soup
2 (14 ounce) cans cream of mushroom soup
2 cups lump crab or 2 cups imitation crabmeat
1/3 cup crab roe
4 egg yolks (that have been hard-boiled and pushed thru sieve are a substitute for crab roe)
1/2 pint heavy whipping cream
1/8 teaspoon pepper
4 fluid ounces cream sherry
1/8 teaspoon Old Bay Seasoning
1/8 teaspoon garlic granules
1/2 teaspoon curry powder
3 crab claws (optional) or 3 crab, segments (optional)
1 dash paprika, for color

Steps:

  • Mix both Cream of Celery and Cream of Mushroom soups in a pot.
  • Add the crab meat, the claws and crab segments and slowly bring to a light boil.
  • Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
  • Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
  • Serve and lightly sprinkle paprika on top of each serving.

Nutrition Facts : Calories 819.7, Fat 62.2, SaturatedFat 26.9, Cholesterol 359.1, Sodium 3267.3, Carbohydrate 45.1, Fiber 1.8, Sugar 10.7, Protein 12.8

SIMPLE CRAB SOUP RECIPE



Simple Crab Soup Recipe image

Provided by Kristen

Yield 6

Number Of Ingredients 9

1 onion (diced)
4 stalks celery (diced)
3 Russet potatoes (cubed)
2 (6 ounce) cans minced white crab meat
3/4 cup butter
3/4 cup flour
1 quart half and half (or milk)
2 teaspoons salt
pepper, to taste

Steps:

  • Place your your onion, celery and potatoes in a large pot.
  • Drain your crab meat and pour the crab meat liquid over all the veggies.
  • Add enough water to cover all of the vegetables.
  • Simmer over medium heat until veggies are tender.
  • Melt butter in heavy saucepan.
  • Add flour, making a roux, and blend until smooth.
  • Stir constantly while slowly adding half and half.
  • Cook and stir with wire whisk until thick and smooth.
  • Add your mix to the veggies and combine.
  • Add your crab meat, salt, and pepper.
  • Mix until combined and serve.

Nutrition Facts : Servingsize 1 serving, Calories 639 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 4669 mg, Carbohydrate 137 g, Sugar 3 g, Protein 18 mg

SIMPLE CRAB SOUP



Simple Crab Soup image

Provided by Mark Bittman

Categories     dinner, quick, soups and stews, appetizer

Time 30m

Yield About 2 quarts (4 to 6 servings)

Number Of Ingredients 11

2 tablespoons butter
2 medium red bliss or other waxy potatoes, cut into 1/2-inch dice
1 teaspoon black pepper
2 tablespoons Old Bay seasoning, or as needed
Salt
3 1/2 cups beef or vegetable stock, or as needed
2 tablespoons lemon juice, or as needed
1/2 cup dry white wine
2 large tomatoes, peeled and cut into 1/2-inch dice
1 pound claw crab meat, picked over and any cartilage discarded
Saltines, for serving

Steps:

  • In a large, deep pot over medium-low heat, melt the butter. Add the potatoes and sprinkle with pepper, 2 tablespoons Old Bay and a pinch of salt. Cook, stirring occasionally, for 2 to 3 minutes.
  • Add 3 1/2 cups stock and bring to a boil. Reduce to a simmer and add 2 tablespoons lemon juice, wine and tomatoes. Cover and cook until the potatoes are tender and the flavors melded, 20 minutes to 1 hour.
  • Just before serving, add the crab and simmer just until thoroughly heated. If the soup seems too thick, add more stock as desired. Adjust the seasonings, adding salt, lemon or Old Bay to taste. Serve hot, with crackers.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 838 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY CRAB SOUP



Creamy Crab Soup image

A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.-Marilyn Shaw, Middletown, Delaware

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 15

1 large onion, finely chopped
1 medium green pepper, finely chopped
2 tablespoons butter
2 garlic cloves, minced
3 pints half-and-half cream
2 cups frozen shredded hash brown potatoes, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
2 cans (6 ounces each) lump crabmeat, drained
1 package (8 ounces) imitation crabmeat, chopped
1-1/2 cups frozen corn, thawed
1 tablespoon dried parsley flakes
1-1/2 teaspoons dill weed
1-1/2 teaspoons seafood seasoning
1 teaspoon pepper

Steps:

  • In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).

Nutrition Facts : Calories 243 calories, Fat 15g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 618mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.

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How to make Crab Soup. To begin, melt the butter in a medium saucepan over medium-low heat, then add the flour. Whisk for about 1 minute, until well blended. Whisking constantly, gradually add the half & half. Add the mustard, Old Bay, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour ...
From onceuponachef.com


EASY SHE CRAB SOUP - RECIPES - PAGE 2 | COOKS.COM
Boil water, add egg slowly, while stirring. Add meats and onions, cover and simmer for 3 to 5 minutes. Add noodles and cook for 3 to 5 ...
From cooks.com


SHE-CRAB SOUP RECIPE | SOUTHERN LIVING
She-Crab Soup Recipe. Be the first to rate & review! Local legend traces the origin of Charleston's iconic she-crab soup to a presidential dinner served at the home of Mayor Rhett in the early 1900s. Requested to create a special dish for the occasion, Rhett's genius butler conjured up a rich sherry-infused alchemy of freshly harvested crabmeat ...
From southernliving.com


EASY CRAB SOUP RECIPE - FOOD NEWS
Quick and easy she crab soup is made with crab meat, cream of mushroom soup, cream of celery soup, butter, milk and more. Ingredients: 1 can cream of mushroom soup, undiluted; 1 can cream of celery soup, undiluted; 1 pint Crab Meat (check for bits of shell) 1/2 soup can milk (more if you like soup thinner) 1/4 cup or 1/2 stick butter or margarine
From foodnewsnews.com


SHE-CRAB SOUP RECIPE | FOOD & WINE
Press the yolks through a sieve and reserve. Advertisement. Step 2. In a large pot, melt the butter over moderately low heat. Add the scallion and celery and cook, stirring occasionally, until the ...
From foodandwine.com


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