South Carolina She-Crab Soup Recipe

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.

I followed this recipe very closely but with a couple of variations and it was awesome. Since this was my first time making this I halved every ingredient except for the butter/flour (roux) and the crab meat. Instead of adding the celery/onion to the roux I sauteed the veggies in half of the butter for a few minutes until they were soft (seasoned with a few pinches of salt/pepper) then added the rest of the butter and the flour to make a roux. From there I followed the instructions almost exactly but added 1.25 tsp of old bay seasoning towards the end. This was my first time making this soup and it was delicious.

Delicious!!! I did make a few adjustments. I increased butter and flour to 6 Tbs each, diced onion and celery and sauteed them in the butter before adding the flour, reduced half and half to 1 quart, increased hot pepper sauce and Worcestershire to 1 Tbs each, and added in 1 tsp paprika, 1 Tbs Old Bay, and 2 cups of cubed potatoes that had been boiled in chicken stock. My favorite soup EVER!!!

Absolutely delicious. Added 2 tbs Old Bay, only used 1 qt of half and half, doubled the simmering time with the lid only covering half the pot. If your from the Chesapeake Bay area, this is the soup you remember. So good.

I followed the recipe to a T and it was very bland. I added about 2 tablespoons of Old Bay Seasoning and 2 teaspoons of Paprika. The soup never truly thickened up. If I would make this recipe again I would add only 1 qt of half and half at first. I would then thin the soup or brisque with the remaining half and half. I also wouldn't "cover and simmer" again because by covering, the liquid doesn't leave the pot.

First, there is nothing "She Crab" about this; where is the roe? Yet, I made it, as written, anyway. Second, there is FAR too much liquid for the amount of roux made, not enough spice, not enough crab for the volume, simmering time is way too short as written. To those of you who have asked about the color, Old Bay is what gives it the color, it isn't in the original recipe. To make this edible, I let it simmer for 90+ minutes (Keep stirring, eventually, it did thicken up,) and added 1+ T of Old Bay, 2 t hot sauce, and 1+ T Worcestershire; helped to some degree. Reducing 1/2&1/2 by 50% will save you a lot of time.

Wow. Came out perfect. I changed the following. I grated the garlic. I doubled the Worcestershire and hot sauce. I did not add the wine. I also finely chopped crab. After melting the butter I threw everything in the pot at once.

Swapped out the garlic and onions for shallots. Ahmaaaaazimg. Eyeballed everything. Used a nice heavy LeCreuset pot and cooked it super low to avoid any curdling. Added loooots of dry sherry. I garnished it with Old Bay and fresh chives. I do “Grandpa’s Oyster Stew” from this site and everyone loves it, but they agreed this was even better. This recipe is a keeper

"Restaurant worthy" said my husband. I've been cooking for a friend' and her husband who is dying from a lung ailment. I treat all his food requests as "last requests." The other night he was upset because he's lost the strength to swallow. Friend said he loves "she-crab soup." I've seen it in the best restaurants down here in Tidewater, so I used this recipe. I used more crab (2 lbs) and less half and half (1 1/2 qts) and twice the Old Bay, quite a bit of salt and pepper. Instead of chicken stock, I used clam juice. It sure is an expensive dish, but everybody loved it. Of course, the sick friend was given the smallest pieces of crab and he asked for thirds! I served it with hot corn bread.

This is sooooo tasty!! I added a couple of shredded carrots just because I had them and instead of 2 quarts of 1/2 N 1/2 I used a quart of vegetable stock, a quart of almond milk and a couple of cups or so of 1/2 1/2. I tossed in a block of cream cheese instead of using the heavy cream. Also put a few dashes of Old Bay. I was a little heavy handed on the dill and hot sauce too. I used the chilled canned crabmeat from the seafood department. Excellent soup, I'm proud to serve it. Thanks for the recipe!!

Like many other cooks, I added about 1 teaspoon Old Bay Seasoning and doubled the amount of crab called for. I also added about 1.5 cups frozen corn kernels when I added the crab for a little extra heartiness. Delicious!

We had went to a seafood resturant and they had this soup so we tried it and liked it so couple weeks ago we decided to make our own and this recipe is great!

We live in Montana, and I was looking for a recipe that took me back to the "she crab" soup from our honeymoon in Virginia. This one was spot on!!! I will definitely be making this again.

Crab Soup, She-Crab is for the crab roe in the soup. Recipe is ok, might be thin, add slur to bring to thickness. We used fish stock or crab stock, never chicken stock. some times Tarragon, thyme, but usually not dill. Nutmeg was usually added with the cream.

Had trouble getting it to thicken. Used Old Bay instead of hot sauce.

This was an easy recipe. I had a couple of people to do a taste test and they loved it. I did combine other ingredients with this recipe. I also looked at the reviews and took notes . I got the taste I was looking for . So this will be one of my dishes for special occasions!!!!

I didn’t expect it to be this good!

Even better than I hoped it would be.

Followed the recipe. Too much cream and 1/2 and 1/2. Made us all have yucky tummys. It was $$$ to make and just didnt taste that good...Nothing like the Shee Crab iv had in the south. So disappointed. Had to throw it out.

I made this for a small dinner party, and everyone was impressed. It looked beautiful, tasted incredible, and came together so quickly. Honestly, I felt like a professional chef! I’ll be keeping this recipe in my favorites folder for sure.