Classic She Crab Soup Recipe -
Classic She Crab Soup Recipe

Classic She Crab Soup

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

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Ingredients Edit and Save

Original recipe makes 6 to 7 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!!!!!

Most Helpful Critical Review
Aug 28, 2009

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

Nov 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.)

Oct 16, 2005

Really, really good! Made as directed but had to sub clam juice for the fish 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!

Dec 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.

Jun 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!

Dec 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

Feb 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


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  • Calories
  • 566 kcal
  • 28%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 374 mg
  • 125%
  • Fat
  • 42.7 g
  • 66%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 1415 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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