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Classic She Crab Soup

Rated as 4.2 out of 5 Stars
201

"A full-bodied creamy crab soup that can be served with lemon for added tartness."
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Ingredients

servings 566
Original recipe yields 6 servings (6 to 7 servings)

Directions

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  1. Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.
  2. Press the yolks of hard-boiled eggs through a sieve and set aside.
  3. In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
  4. Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
  5. Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

Nutrition Facts


Per Serving: 566 calories; 42.7 13.3 32 374 1415 Full nutrition

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Reviews

Read all reviews 47
  1. 54 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

In college I worked as a waitress in a cajun resturant. The chef served a secret recipie she crab soup that was to die for. I have been looking for a recipie comparable to it and I have finally ...

Most helpful critical review

As a she crab soup lover who lives in Charleston, SC, this is not anywhere near as good as it should be.

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In college I worked as a waitress in a cajun resturant. The chef served a secret recipie she crab soup that was to die for. I have been looking for a recipie comparable to it and I have finally ...

My boyfriend and I first had she-crab soup on Hilton Head Island and loved it. This soup tasted exactly like it. It is so quick and easy to make, but don't tell him that. (I did not use the e...

Really, really good! Made as directed but had to sub clam juice for the fish stock..no problem there! Since real 'she-crab' soup is made with the roe from females which gives the soup a beautifu...

It's better than any soup I've EVER made! I chose it because one reviewer said it tasted just like the she crab soup @ Hilton Head Island. That's an understatement! It was better than most we...

This was delicious! I save and freeze shrimp shells, onion skins and celery and carrot scraps so that I'll always have a base for stock. After piling everything into a pot with some water, I cle...

This is the closest I have had to the She Crab Soup in Charleston. We do like it spicy so I added 2 tsp old bay and 1/2 tsp cayenne

This tasted like milk the first time I served it. I saved the leftovers and had it for lunch the next day. Then it was the best soup I've had. It was wonderful after the flavors melded. I sug...

Excellent recipe! I used clam juice, omitted the egg and served with hot sauce and sprinkled old bay on top when in bowls. Everyone loved it, even my brother, who is a very picky eater. I used a...

puree onion and celery - add a little more sherry, and 3/4 the amount of salt. Sift onion and celery prior to serving.