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Indulgent Creamy She Crab Soup with Lump Crab Meat

Close-up of a white bowl filled with rich, creamy crab soup loaded with chunks of white and red crab meat.
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Make this restaurant-style creamy She Crab Soup at home. This recipe uses lump crab meat and Old Bay seasoning for a rich, velvety, and comforting seafood experience.

Ingredients

Scale
  • 1 pound lump crab meat, picked over for shells
  • 4 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup all-purpose flour
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • 1/2 cup half-and-half
  • 1/4 cup dry sherry (optional, for authentic flavor)
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground mace or nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 egg yolks (optional, for thickening and richness)

Instructions

  1. Gently pick through the lump crab meat, removing any small pieces of shell. Set aside.
  2. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the onion, celery, and bell pepper. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes. Do not let it brown.
  4. Gradually whisk in the seafood broth until the mixture is smooth. Bring the mixture to a simmer, stirring until the soup thickens slightly.
  5. Reduce the heat to low. Stir in the heavy cream, half-and-half, Old Bay seasoning, and mace or nutmeg. Heat gently; do not boil after adding dairy.
  6. If using egg yolks, whisk them together in a small bowl. Temper the yolks by slowly whisking about 1/2 cup of the hot soup base into the yolks. Pour the tempered yolk mixture back into the soup pot, stirring constantly until the soup thickens slightly more.
  7. Stir in the dry sherry, if using. Taste the soup and adjust seasoning with salt and pepper.
  8. Gently fold in the lump crab meat during the last 2 minutes of heating, just enough to warm the crab through. Overcooking the crab will make it tough.
  9. Serve your indulgent crab soup immediately.

Notes

  • For the best texture, reserve about 1/4 cup of the best-looking lump crab meat to stir in right before serving.
  • If you want a smoother texture, you can blend half of the soup base with an immersion blender before adding the crab meat.
  • This recipe makes a rich, velvety soup; if you prefer a thinner consistency, add a little more broth or half-and-half.

Nutrition

Find it online: https://miameal.com/creamy-she-crab-soup-with-lump-crab-meat/