Rating: 4.2 stars
54 Ratings
  • 5 star values: 30
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4

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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Press the yolks of hard-boiled eggs through a sieve and set aside.

  • 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.

  • Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

  • 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

567 calories; protein 32g; carbohydrates 13.3g; fat 42.7g; cholesterol 374.4mg; sodium 1415.3mg. Full Nutrition
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Reviews (47)

Most helpful positive review

Rating: 5 stars
11/12/2003
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 found it!!!! This is sooooooooo good!!!!! Read More
(66)

Most helpful critical review

Rating: 1 stars
08/28/2009
As a she crab soup lover who lives in Charleston SC this is not anywhere near as good as it should be. Read More
(8)
54 Ratings
  • 5 star values: 30
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
11/12/2003
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 found it!!!! This is sooooooooo good!!!!! Read More
(66)
Rating: 5 stars
11/12/2003
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 eggs.) Read More
(48)
Rating: 5 stars
10/16/2005
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 beautiful pale coral color I did add some cayenne to spice it up a bit and add a little color..yummy! Read More
(47)
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Rating: 5 stars
12/08/2007
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've had there. I highly recommend. And don't skip the egg's at the end it gives it that authentic flavor. Read More
(31)
Rating: 4 stars
06/22/2004
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 cleaned my king crab legs and threw them in as well. I simmered for ninety minutes and then strained. I made my roux added my stock and used fat free half and half instead of the milk and cream. We loved this Holly and thanks! Read More
(19)
Rating: 5 stars
12/30/2007
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 Read More
(15)
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Rating: 5 stars
01/02/2006
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 hand blender to puree the celery and onion before adding crab meat. If my brother had seen veggies he would not have tried it! Definitely a keeper! Read More
(12)
Rating: 5 stars
02/28/2008
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 suggest you make it ahead of time chill and reheat. I did not use the eggs and used chicken stock for fish stock Read More
(12)
Rating: 5 stars
01/12/2008
puree onion and celery - add a little more sherry and 3/4 the amount of salt. Sift onion and celery prior to serving. Read More
(10)
Rating: 1 stars
08/28/2009
As a she crab soup lover who lives in Charleston SC this is not anywhere near as good as it should be. Read More
(8)