She crab soup, a delicious comfort food

Tina Howell

She crab soup is a rich and creamy soup similar to a bisque that made with milk of heavy cream and fresh crabmeat and a small amount of dry sherry. But how did this soup get its name? She crab soup was named as such because it is made with fish roe (eggs) therefore named after the female crab. While this recipe does have a lot of ingredients, it is very simple and quick to make and is absolutely delicious.
Photo byPinterest


  • 1 pound of fresh lump crabmeat
  • 1/4 cup of crab roe (optional)
  • 4 tablespoons of butter, unsalted
  • 1/2 cup of sweet, yellow onion, finely chopped
  • 1 rib of celery, finely chopped
  • 2 cloves of garlic, minced
  • 1/3 cups of all-purpose flour
  • 2 teaspoons seafood seasoning (like Paul Prudhomme's Magic or Old Bay)
  • Black pepper, to taste
  • Salt, to taste
  • 1/2 cup of dry sherry (if you don't want to use sherry, just replace with more chicken broth)
  • 3 cups of whole milk
  • 1 cup of clam juice
  • 1 1/2 cups of heavy whipping cream
  • 1 cup of chicken broth, low sodium
  • 2 tablespoons of lemon juice
  • 1 teaspoon of Worcestershire sauce
  • 1 bay leaf


  • In a large pot over medium heat, add the butter, onion, celery and garlic. Sauté until the veggies are translucent and fragrant.
  • Then add the flour, salt and pepper, seafood seasoning and stir well for about a minute.
  • Increase heat and add the sherry. Stir and cook for a few minutes.
  • Then add all the liquids. Showly pouring in the clam juice, heavy whipping cream, milk, chicken broth, lemon juice, Worcestershire sauce and adding the bay leaf. Stir well and then let the soup simmer for about 15 to 20 minutes.
  • Remove the bay leaf and gently fold in the crab meat and roe (optional)
  • Let the soup simmer a few more minutes, then serve and enjoy.

Comments / 0

Published by

Host of Fleurs Truly Podcast, Editor-in-Chief and Writer covering the Saints and all things New Orleans... sports, food, music, festivals and more.

New Orleans, LA

More from Tina Howell

Comments / 0