This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
She Crab Soup II
She Crab Soup I
Karyn's Cream of Crab Soup
Maryland Crab Soup
Awesome Crab Soup
more »
Top Related Articles
Split Pea Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Matzo Ball Soup
Soup Up Your Chicken Soup
Thickening Soups
Super Bowl(R): Chili Cook-Off
Super Bowl®: Slow Cooker
8 Family Recipe Secrets Revealed
Making Stock
Related Collections
Christmas Main Dishes
Crab
Seafood Cream and Cheese Soups
Cream and Cheese Soups
Seafood Soup and Chowder

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Classic She Crab Soup

By: MARBALET

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

Rate/Review | Read Reviews (42)

What to Drink?
	Chardonnay
	Sidecar
	Best Lemonade Ever

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 to 7 servings

Ingredients

3 tablespoons margarine
1 green onion, minced
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups fish stock
2 cups milk
2 cups heavy whipping cream
1 1/2 pounds crabmeat, flaked
1/4 cup sherry
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups hard-cooked eggs (optional)
1/2 teaspoon paprika
6 slices lemon (optional)

Directions

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.
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.