Skip to main content New<> this month
Get the Allrecipes magazine
Classic She Crab Soup
Reviews:
February 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

  1. 54 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars