Pretty Good, I would prefer more of a creamy type soup for this recipe.

I substituted clam juice for fish stock after reading a review. I did not add eggs. This was a very light soup. My husband loved it! I will make this again and again.

I think this was a great base recipe; I don't know whether or not I did something wrong but initially the soup tasted very bland after I was finished making it, so I tweaked it just a little. I used all of the ingredients, except the egg yolks, which I compromised and just used 2 (each). For the fish stock I used Kitchen Basics (excellent company for stocks, btw) Seafood stock. Before the last step I pureed the celery and green onions with an immersion blender as suggested by other users. Towards the end I added about 5 drops of lime juice (I don't know if that did anything but my boyfriend doesn't like a strong fishy flavor so adding some probably didn't hurt), about a teaspoon of cayenne (we like our bisque spicy), about 5 drops of Worcestershire , OH and I ended up adding about 2 teaspoons of this very thick marinara I had a made a few days ago, so I suggest using a little bit of tomato paste. Then the bisque was a little watery so I had to add a slurry made with about a tablespoon of cornstarch. This ended up making an excellent bisque, with almost a dip-like consistency.

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

puree onion and celery - add a little more sherry, and 3/4 the amount of salt. Sift onion and celery prior to serving.

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

WE MADE THIS FOR CHRISTMAS, IT WAS ABSOLUTELY DELICIOUS. WE PUT EXTRA KING CRAB MEAT IN IT, ALL DIFFERENT SIZE PIECES, IT WAS ABSOLUTELY DELICIOUS, EVERYONE LOVED IT! WILL MAKE AGAIN.

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.

I made this soup exactly as directed & both my husband & I loved it! Will definitely make it again!

This made for a really good soup. It didn't really taste like the she crab soup I once had in Myrtle Beach, but this was good nonetheless. I used chicken stock instead of the fish stock, but I added about a tablespoon of fish sauce to the soup to give it that seafoody flavor. For the crab meat I used backfin.

This is wonderful! I did add a little more flour, and some old bay. Didn't have sherry, so I used a Merlot wine instead. The eggs really do add something, so I recommend you try them. Needed a lettle salt also, but it's a great recipe, and very easy. Thanks

Excellent recipe! I used clam juice, omitted the egg and served with hot sauce and sprinkled old bay on top when in bowls. Everyone loved it, even my brother, who is a very picky eater. I used a hand blender to puree the celery and onion before adding crab meat. If my brother had seen veggies, he would not have tried it! Definitely a keeper!

Really, really good! Made as directed but had to sub clam juice for the fish stock..no 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!

Good recipe, will try again. Will use real crab next time.

This was absolutely fabulous!!! The only thing I altered was that I used clam juice instead, and it wasnt quite thick enough and I added some cornstarch. The flavor was out of this world!! Oh, I didnt use the eggs or lemon juice, this is a keeper!!

Excellent tasting crab soup. I'm from South Carolina and very critical of seafood dishes. Substituted canned lump crab since I didn't have fresh crabs. Used clam juice instead of fish stock as recommended in one of the reviews. Quick to make and very tasty!! Served two with lots of leftovers for another day. Thank you!!

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!