Classic She Crab Soup Recipe

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Most Helpful Positive Review

Nov 12, 2003

In college I worked as a waitress in a cajun resturant. The chef served a secret recipie she crab soup that was to die for. I have been looking for a recipie comparable to it and I have finally found it!!!! This is sooooooooo good!!!!!

—RD8400

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Most Helpful Critical Review

Aug 28, 2009

As a she crab soup lover who lives in Charleston, SC, this is not anywhere near as good as it should be.

—MCCOMBSS

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50 Ratings

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Nov 12, 2003

My boyfriend and I first had she-crab soup on Hilton Head Island and loved it. This soup tasted exactly like it. It is so quick and easy to make, but don't tell him that. (I did not use the eggs.)

—LIZARDBREATH

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Oct 16, 2005

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!

—Wyattdogster

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Dec 08, 2007

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.

—ShelleyC

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Jun 22, 2004

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!

—LINDA MCLEAN

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Dec 30, 2007

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

—GCPate

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Feb 28, 2008

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

—Catherine

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Nutrition

Calories
566 kcal
28%

Carbohydrates
13.3 g
4%

Cholesterol
374 mg
125%

Fat
42.7 g
66%

Fiber
1 g
4%

Protein
32 g
64%

Sodium
1415 mg
57%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Classic She Crab Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 566
Calories from Fat: 385

% Daily Value *
Total Fat 42.7g 66 %
Saturated Fat 22g 110 %
Cholesterol 374mg 125 %
Sodium 1415mg 57 %
Potassium 769mg 22 %
Total Carbohydrates 13.3g 4 %
Dietary Fiber 1g 4 %
Protein 32g 64 %
** Sugars 4.8g
Vitamin A 42 %
Vitamin C 26 %
Calcium 33 %
Iron 16 %
** Thiamin 17 %
Niacin 90 %
** Vitamin B6 20 %
** Magnesium 27 %
** Folate 50 %

* 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.