South Carolina She-Crab Soup Recipe -
South Carolina She-Crab Soup Recipe
  • READY IN 1 hr

South Carolina She-Crab Soup

Recipe by  

"This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
  2. Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
  3. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
May 19, 2011

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

Jan 09, 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...

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!

Sep 04, 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!!

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!

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.

May 21, 2004

This recipe is a perfect tribute to lowcountry fare at its very best.


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  • Calories
  • 677 kcal
  • 34%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 240 mg
  • 80%
  • Fat
  • 57.7 g
  • 89%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 485 mg
  • 19%

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

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