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Chowders & SoupsAdvanced
She-Crab Soup
A Charleston classic — rich, sherry-laced cream soup with lump crab.
Prep
15 min
Cook
30 min
Serves
4
CP
Crabby Pilot
Professional pilot & seafood enthusiast
✈️
The Story
“Every trip into Charleston Exec, my copilot and I would argue about who makes the best she-crab soup. I finally learned to make my own so I could win the argument.”
Ingredients
- 4 tbsp butter
- 1 small onion, very finely minced
- 2 stalks celery, very finely minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 8 oz lump crabmeat
- 2 tbsp dry sherry (plus more for finishing)
- 1/2 tsp mace
- Salt, white pepper
- Fresh chives for garnish
Instructions
1
Melt butter over medium heat. Add onion and celery, cook 5 minutes until very soft.
2
Stir in flour, cook 2 minutes.
3
Slowly whisk in milk, then cream. Stir until smooth and simmering.
4
Add mace, salt, and white pepper. Simmer gently 15 minutes, stirring often.
5
Fold in crabmeat and sherry. Heat through for 5 minutes — keep it below a boil.
6
Ladle into bowls. Float a teaspoon of sherry on top and garnish with chives.
🍷
What to Drink
A glass of dry sherry, naturally.