Lowcountry She Crab Soup Recipe

Pick and reserve crab

If using fresh crab, pick through the lump crab meat carefully to remove shells and cartilage. Reserve 2 oz additional lump crab for garnish. If you have crab roe, keep it chilled and set aside to add near the end of cooking.

Place chicken stock and fish stock (or clam juice) in a medium saucepan and bring to a gentle simmer over medium heat. Keep at a low simmer while you prepare the base so the stocks stay hot.

In a large heavy-bottomed pot or Dutch oven, melt 3 tbs of the unsalted butter over medium heat. Add the diced shallots, onion, celery and the white parts of the green onions. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and sauté 30–45 seconds until fragrant.

Push the vegetables to the center of the pot and add the remaining 1 tbs butter. Sprinkle the all-purpose flour over the vegetables to create a light blond roux and cook, stirring constantly, for 2–3 minutes to remove the raw flour taste but do not let it brown.

Deglaze the pot with the dry white wine, scraping up any browned bits, and cook until the wine reduces by about half, about 1–2 minutes.

Slowly whisk the hot stocks into the pot, a ladle at a time, until fully incorporated and smooth. Bring the soup to a gentle simmer and cook for 10 minutes to let the flavors meld and the roux to thicken the broth slightly.

Stir in the Old Bay seasoning, cayenne, Worcestershire sauce, kosher salt and black pepper. Taste and adjust seasoning lightly — remember the crab meat and stocks will add salinity.

Reduce the heat to low. Stir in the heavy cream and whole milk slowly to temper and avoid curdling. Keep the soup at a very gentle heat — do not boil after dairy is added — for 5 minutes to warm through and integrate.

Add the lump crab meat (reserve the garnish portion) and crab roe (if using). Gently fold the crab into the soup, taking care not to break up large lumps. Simmer on the lowest heat for 3–4 minutes just to heat the crab through.

Stir in the dry sherry, fresh lemon juice and chopped parsley. Re-check seasoning and adjust with a pinch of salt or a little more lemon if desired.

Ladle the soup into warmed bowls. Garnish each bowl with reserved lump crab meat, a few spoonfuls of crab roe if available, a sprinkle of sliced chives and freshly ground black pepper. Add oyster crackers or crusty bread on the side.

Serve immediately. Store leftovers covered in the refrigerator for up to 2 days; reheat gently over low heat and do not boil to prevent dairy separation.