Rating: 4.3 stars
89 Ratings
  • 5 star values: 52
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 2

This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.

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  • Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.

  • Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Nutrition Facts

677 calories; protein 20.8g; carbohydrates 19.6g; fat 57.7g; cholesterol 240.1mg; sodium 485.4mg. Full Nutrition
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Reviews (78)

Most helpful positive review

Rating: 4 stars
11/14/2006
I live in Virginia and they serve a She-Crab soup here in the restraunts and this recipe is very close to the ones I have had, but I did add the old bay seasoning and served it with buttered french bread. Read More
(118)

Most helpful critical review

Rating: 2 stars
05/19/2011
Nice recipe. It should be labeled as Crab bisques as there is not "She Crab" in it. Read More
(14)
89 Ratings
  • 5 star values: 52
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 2
Rating: 4 stars
11/14/2006
I live in Virginia and they serve a She-Crab soup here in the restraunts and this recipe is very close to the ones I have had, but I did add the old bay seasoning and served it with buttered french bread. Read More
(118)
Rating: 5 stars
02/25/2009
I picked up 2 live crabs along with all the rest of the ingredients and was serving this along with Shrimp Creole for a Fat Tuesday celebration. I took the shrimp shells, left over onion after grating it, piece of celery, water and cooked the crabs resulting in a nice seafood broth which I used instead of chicken stock. The crabs turned out to be girls so I took their eggs, mashed them up and added them to the soup for more flavor and saved a pinch to serve on top as a garnish. RAVE reviews from my dinner guests. Will definately make this again! Read More
(56)
Rating: 5 stars
01/09/2007
I really liked this recipe. Just what I was looking for. Used Old Bay, added some fresh squeezed lemon, and it was perfect for New Years Eve dinner. Will use this recipe again, and again... Read More
(47)
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Rating: 4 stars
09/04/2011
I just made this soup tonight for the first time. I have to say that this is THE BEST soup that I've ever made and eaten. I did however make several additions to the soup to kick it up a notch. Instead of 5 tablespoons of butter & flour I added 8 tablespoons, I used fish stock instead of the chicken broth (HIGHLY recommend), didn't use the hot pepper sauce, used 1.5 pounds of crabmeat, and added a VAST amount of Old Bay, salt, & pepper for flavor. This recipe, along with my additions, is well worth the money you will spend to make this soup. Hands down the best soup I've ever eaten & I will definitely make this again. It takes me back to the she-crab soup that I enjoyed at The Salty Dog in Hilton Head, SC. I HIGHLY suggest this recipe & use the additions that I did. You will not be disappointed!! Read More
(45)
Rating: 5 stars
09/29/2013
Really great recipe we did modify it some based on other reviews. We substituted Seafood Stock for the Chicken Broth and added 1 Tablespoon of Old Bay. We also increased the crab to 2 pounds (we like a lot of crab!) It tasted just like the soup we get at our favorite restaurant in Virginia Beach! Read More
(18)
Rating: 2 stars
05/19/2011
Nice recipe. It should be labeled as Crab bisques as there is not "She Crab" in it. Read More
(14)
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Rating: 4 stars
08/20/2006
This was very good but I felt it needed more seasonings. I added Old Bay black pepper and paprika right in the roux. A bit of sherry gave it a nice flavor too. All in all a very nice recipe. Thanks! Read More
(12)
Rating: 5 stars
05/21/2004
This recipe is a perfect tribute to lowcountry fare at its very best. Read More
(9)
Rating: 5 stars
06/30/2011
Love this recipe since I am missing the she-crab soup from my fav restaurants in Virginia Beach tastes just like them! I always add old bay though. Read More
(9)