South Carolina She-Crab Soup Recipe

South Carolina She-Crab Soup

• Yield: 4 servings
• Total time: 1 hr 35 min
• Preparation: 40 min
• Cooking: 55 min

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 bay leaf
• 2 tablespoons flour
• 2 cups White Crab Stock, recipe below
• 2 cups milk
• 1 cup cream
• 2 teaspoons paprika
• 1 pound cooked Atlantic Blue crab meat, split
• 1/2 cup crab roe, divided
• Salt and pepper, to taste
• 1/4 cup sherry
• 2 tablespoons chopped chives
• French bread

White Crab Stock:

• 2 quarts cold water
• 1 onion, peeled and halved
• 1 garlic bulb, halved
• 1 turnip, cut in half
• 2 celery stalks, halved
• Bouquet garni (a bundle of 4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves, and 1 leek tied together with string)
• Juice of 1/2 lemon
• 1 teaspoon crab boil seasoning
• 1/2 teaspoon whole white peppercorns
• 1/2 cup white wine
• Sea salt, to taste
• 6 live Atlantic Blue crabs

Discover the luxurious taste of South Carolina with this iconic She-Crab Souprich, creamy, and brimming with fresh Atlantic Blue crab. Perfect for impressing guests or savoring a coastal indulgence at home. Switch to Cook Mode to keep your screen awake while you create this Southern gem.

1. Heat a large stockpot over medium and melt the butter. Toss in the diced onion and bay leaf, sauting until the onion turns translucent, about 2 minutes. Stir in the flour until fully absorbed, then gradually whisk in the crab stock for a silky base. Slowly incorporate the milk, cream, and paprika, blending well. Add half the crab meat and roe, season with salt and pepper, and simmer 15 minutes until thickened and aromatic.
2. To serve, pour a tablespoon of sherry into each of four bowls. Ladle the velvety soup over it, topping with the remaining crab meat and roe in the center. Sprinkle with chives and pair with crusty French bread for an unforgettable bite.

White Crab Stock:

Yield: approximately 8 cups

1. In a large stockpot, pour in cold water and warm over medium-low heat. Add onion, garlic, turnip, celery, and bouquet garni; cook 5 minutes until veggies soften and release their flavors.
2. Stir in lemon juice, crab boil seasoning, peppercorns, white wine, and sea salt. Simmer gently 15 minutes, stirring to infuse every note.
3. Add live crabs carefully and cook another 15 minutes until shells glow bright orange. Remove crabs, extract the meat, and strain the stock through a sieve for a crystal-clear broth ready for your masterpiece soup.

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