Reviewed: Apr. 27, 2012

This turned out soooo excellent! Though I ended up using "fake" crab as I just could not get my hands on any she-crab, it turned out really good. Nearly as good as the one served to me in South Carolina a couple of years ago.

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Reviewer:

vsnewltr

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Pointe-Claire, Quebec, Canada

Reviewed: Mar. 11, 2012

The directions were simple to follow. My she crab soup came out great! Recommendation: Use real crab meat. Imitation is ok, but the real thing is so delicious!

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Reviewer:

Morrta5

Cooking Level: Intermediate

Reviewed: Feb. 29, 2012

This is a good recipe, but could cut the milk in half or add more crab. She crab is delicious as a thick stew.

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Reviewer:

shelley

Reviewed: Jan. 13, 2012

Oh my gosh! EXCELLENT soup with wonderful flavor. I thought it had better flavor and consistency than any I've had in restaurants. I used Red Rock Crab which seemed perfect for this recipe. The only think I changed was I added about a Tablespoon of Paprika. Thanks for sharing this recipe. It's a keeper!

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Reviewer:

KTrav

Reviewed: Sep. 4, 2011

I just made this soup tonight for the first time. I have to say that this is THE BEST soup that I've ever made and eaten. I did however make several additions to the soup to kick it up a notch. Instead of 5 tablespoons of butter & flour I added 8 tablespoons, I used fish stock instead of the chicken broth (HIGHLY recommend), didn't use the hot pepper sauce, used 1.5 pounds of crabmeat, and added a VAST amount of Old Bay, salt, & pepper for flavor. This recipe, along with my additions, is well worth the money you will spend to make this soup. Hands down the best soup I've ever eaten & I will definitely make this again. It takes me back to the she-crab soup that I enjoyed at The Salty Dog in Hilton Head, SC. I HIGHLY suggest this recipe & use the additions that I did. You will not be disappointed!!

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Reviewer:

Pander07

Reviewed: Jun. 30, 2011

Love this recipe since I am missing the she-crab soup from my fav restaurants in Virginia Beach, tastes just like them! I always add old bay though.

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Reviewer:

usafwife16

Cooking Level: Beginning

Home Town: Virginia Beach, Virginia, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

Reviewed: Jun. 10, 2011

I made a half portion which is plenty (with leftovers) for 2. I added more sherry and salt than the recipe calls for. And I didn't grate the onion and celery. I like the texture that dicing the veg brings to the soup.

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Reviewer:

jcoates

Reviewed: May 19, 2011

Nice recipe. It should be labeled as Crab bisques as there is not "She Crab" in it.

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Reviewer:

Catadon

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

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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