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She Crab Soup

She Crab SoupShe Crab SoupShe Crab SoupShe Crab Soup

She Crab Soup is a rich, deliciously creamy bisque that I discovered on a visit to Charleston, SC. Whether you use fresh crab or canned, this easy recipe will become a favorite.

Prep time: PT10M

Cook time: PT25M

Rating

4.88 stars (39 reviews)

Keywords

crab

Ingredients

Categories

Cuisine

Steps

  1. Melt butter over medium low heat, add shallots, celery, carrots and bell pepper, and sauté until translucent, about 5 minutes.
  2. Deglaze pan with 1/2 white wine, scrapping up any browned bits.
  3. Whisk in clam juice and chicken broth (or fish stock), rice, tomato paste, Worcestershire, Old Bay seasoning, nutmeg and salt and pepper to taste. Bring to a simmer, cooking until vegetables are tender and rice is very soft, about 10-15 minutes. Remove from heat.
  4. In batches to avoid burning yourself, puree crab soup in a blender until smooth. Once soup is pureed, bring it back to a simmer over a medium low heat.
  5. Add in crab meat, and whisk in 1/2 cup of heavy cream. Cook just until hot, adding 1/2 cup sherry the last 2-3 minutes for additional flavor. If necessary, thin soup with additional broth to desired thickness.
  6. Ladle into soup bowls, garnish with fresh chopped parsley and a dash of paprika and an additional shot of sherry if desired.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 316 kcal
  3. Carbohydrates: 16 g
  4. Protein: 18 g
  5. Fat: 17 g
  6. Saturated Fat: 10 g
  7. Cholesterol: 82 mg
  8. Sodium: 853 mg
  9. Sugar: 4 g

Reviews