She-Crab Soup

She-Crab Soup is one of those dishes that instantly transports me to the heart of Charleston, South Carolina. This is where some of the best versions of this creamy, rich delicacy can be found. Whenever I visit the Holy City, stopping for a bowl of She-Crab Soup is a must.

A few of my favorite spots? Hall’s Chophouse, where the soup is velvety smooth with just the right touch of sherry, and Fleet Landing, where you can enjoy it with a stunning view of the Charleston Harbor. Each spoonful feels like a taste of the Lowcountry itself—pure, fresh, and absolutely indulgent.

Growing up just about an hour from the Carolina coast, I’ve always felt so blessed to have the flavors of the Lowcountry in my life. From shrimp and grits to oysters roasted over an open fire, this region’s cuisine is all about celebrating the bounty of the land and sea.

But there’s something truly special about She-Crab Soup. While I love visiting Charleston for the authentic restaurant versions, there’s something magical about recreating this classic dish at home. This recipe brings the coastal charm and flavors of the Lowcountry straight to your kitchen, no matter where you are. 

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Servings: 4

Ingredients:

• 4 tablespoons unsalted butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 tablespoons all-purpose flour

• 4 cups chicken stock 

• 2 cups heavy cream

• 1 pound lump crab meat 

• 2 tablespoons dry sherry (plus extra for serving)

• 1 teaspoon Old Bay seasoning

• 1/2 teaspoon ground white pepper

• Salt to taste

• Fresh parsley or chives, chopped, for garnish
  

You will also need:

• Large Pot

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened, about 3-5 minutes. 

2. Sprinkle the flour over the onion and garlic, stirring constantly to form a roux. Cook for 2-3 minutes, ensuring it doesn’t brown.

3. Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a gentle simmer, then stir in the heavy cream.

4. Reduce the heat to low and gently fold in the crab meat. Add the sherry, Old Bay seasoning, white pepper, and salt to taste. Simmer for 10 minutes, stirring occasionally.

5. Ladle the soup into bowls and garnish with fresh parsley or chives. For an authentic touch, drizzle a little sherry on top of each serving.

   Pro Tip: If you prefer a smoother soup, you can blend the base (before adding the crab) with an immersion blender.