Reviewed: Feb. 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!

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Reviewer:

ZEHR

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Reviewed: Jun. 9, 2007

Boy I gurontee this is sum good Im from Ladson South Carolina I have had sum good crab soup but this one is great wouldnt change a thing except for my hot sauce yummy

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sumgoodya

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Reviewed: Jan. 9, 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...

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foodzbb

Cooking Level: Expert

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Reviewed: Dec. 21, 2006

It was okay. It would have been better without the celery though.

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Texas

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Reviewed: Nov. 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.

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Reviewer:

lisascooking

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

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Reviewed: Aug. 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!

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