She Crab Soup Recipe

Warm the stocks

Combine the chicken or shellfish stock and optional fish/clam juice in a medium saucepan and warm gently over medium-low heat; keep at a bare simmer while you prepare the base (do not boil).

Make a roux

In a heavy-bottomed pot or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the flour and whisk constantly for 2 minutes until the mixture is pale and smells slightly toasty but not browned.

Add milk and wine

Slowly whisk in the warm milk and white wine to the roux in increments so no lumps form. Cook, stirring frequently, until the mixture thickens slightly, about 4–5 minutes.

Incorporate stock

Gradually whisk in the warmed stock a ladle at a time until fully incorporated. Bring the soup to a gentle simmer and cook 8–10 minutes to let flavors meld and thicken. Adjust heat to maintain a gentle simmer.

While the base simmers, in a skillet melt the remaining 2 tablespoons butter over medium heat. Add the diced onion, leek, celery, and carrot and sweat gently until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.

Add the softened aromatics to the simmering soup base and stir to combine. Simmer together 6–8 minutes so the vegetables further soften and flavor the broth.

Lower heat to gentle. Stir in the lump crab meat and carefully fold it in so the lumps remain intact. Add the crab roe and gently incorporate; simmer on low 3–4 minutes—do not boil or the crab will become tough.

Taste and adjust seasoning after adding crab (see next section for seasoning steps).

Stir in the dry sherry and lemon juice off the heat. Add Old Bay, kosher salt, black pepper, and cayenne (if using). Taste and adjust salt, pepper, sherry or lemon as needed. If soup is too thick, thin with up to 1/2 cup additional stock or milk to reach desired consistency.

Stir in the heavy cream and warm through on very low heat for 1–2 minutes—do not let the soup boil after adding cream or it may break.

Ladle the soup into warm bowls, garnish with sliced chives and chopped parsley. Offer extra sherry or a squeeze of lemon at the table.