She Crab Soup Recipe

Make shell stock

In a medium saucepan, add crab or shellfish shells and 2 cups cold water. Bring to a simmer over medium heat and cook for 10 minutes, crushing shells occasionally to release flavor. Strain through a fine mesh sieve, pressing to extract liquid. Discard solids and reserve about 1 to 1 1/2 cups of concentrated shell stock.

In a large pot, melt 1 tablespoon butter over medium heat. Add the concentrated shell stock, 6 cups chicken stock and 1 cup dry white wine. Add the bay leaf and thyme sprigs. Bring mixture to a gentle simmer, reduce heat to low, and keep warm while you prepare the base (about 10–15 minutes).

Prepare mirepoix: finely dice enough yellow onion to make 1 cup, celery to make 1 cup, and carrot to make 1/2 cup. Heat 3 tablespoons butter in a heavy-bottomed pot over medium heat until foaming.

Add the diced onion, celery, and carrot. Sauté, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Add minced garlic and sauté 30–45 seconds until fragrant. Remove and discard thyme sprigs and bay leaf from the stock before proceeding.

Make a roux: push the softened vegetables to the side of the pot (or remove briefly to a bowl) and add 2 tablespoons butter. Stir in 3 tablespoons all-purpose flour and cook, stirring constantly, for 2–3 minutes to cook out the raw flour taste; do not let it brown significantly.

Slowly whisk in about 2 cups of the warm combined stock (chicken + shell + wine) to the pot to make a smooth, thickened base. Once incorporated, add the remaining stock, bring to a gentle simmer, and cook 8–10 minutes to meld flavors and thicken slightly.

Temper the egg yolk and cream: in a small bowl, whisk the egg yolk with about 2 tablespoons of heavy cream. Slowly whisk in 1/2 cup of the hot soup into the egg-cream mixture to raise its temperature. Then whisk that warmed mixture back into the pot. Stir in the remaining heavy cream and the whole milk. Keep the soup over low heat; do not boil after adding the egg, or it may curdle.

Stir in 3 tablespoons sherry. Taste and adjust seasoning with sea salt, freshly ground black pepper, and 1/2 teaspoon Old Bay. Simmer gently 3–5 minutes to combine flavors.

Gently fold in 1 cup fresh lump crab meat and simmer over very low heat 2–3 minutes to warm the crab through. Take care not to break up the lump meat too much.

Finish with 1 teaspoon fresh lemon juice to brighten flavors. Re-taste and adjust salt, pepper, and sherry if needed.

Ladle soup into warmed bowls and garnish with finely chopped green onion. Serve immediately with crusty bread.