Creamy She-Crab Soup

Creamy She-Crab Soup

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"Mmm--Creamy she-crab soup, garnished with a dollop of freshly whipped cream. Decadent!"
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servings 238 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.
  2. Gradually add milk, stirring constantly until smooth. Add onion, mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.
  3. To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.


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I could not find the crab roe and, we live in a town nicknamed "the seafood capitol". I went without the roe and this was still a very tasty recipe for she-crab soup! My husband wanted me to m...

I found this recipe kind of bland. Perhaps with more Worcestershire or onion, it might be better.

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