Description
This rich and creamy She Crab Soup captures the essence of coastal flavors with tender lump crab meat, aromatic vegetables, and a delicate blend of spices. Perfect for a comforting starter or a light meal, this recipe balances the sweetness of crab with subtle heat and smoky notes, finished with fresh lemon and sherry for brightness.
Ingredients
Sauté Base
- 3 tablespoons unsalted butter
- 1 cup small diced yellow onion (about 1 small onion)
- ½ cup small diced celery (1 small stalk)
- 1 ½ teaspoons kosher salt (divided)
- 2 garlic cloves (minced)
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cayenne
- ¾ teaspoon smoked paprika
Soup Base
- 3 tablespoons all-purpose flour
- ½ cup seafood stock
- 2 cups half and half
Seafood and Flavor Enhancers
- 1 pound lump crab meat (well-picked through for shell fragments)
- ¼ cup clam juice
- 1 teaspoon lemon zest
- ¼ cup dry sherry
- 1 teaspoon fresh lemon juice
Garnishes
- 2 tablespoons minced chives
- 1 tablespoon black seaweed pearls
Instructions
- Set Aside Crab Meat: Reserve 1 cup of the lump crab meat to garnish the soup at the end, ensuring a tender and flavorful topping.
- Sauté Vegetables: In a medium Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and ½ teaspoon salt. Cook until the vegetables are softened and translucent, approximately 4-5 minutes. Stir in the minced garlic, black pepper, ground nutmeg, cayenne, and smoked paprika, cooking for an additional minute until fragrant.
- Add Flour and Liquids: Sprinkle the flour evenly over the sautéed vegetables and stir to coat. Slowly pour in the seafood stock and half and half, stirring continuously. Initially, the mixture will be thick and paste-like but will smooth out as you incorporate the liquids.
- Simmer Soup: Add the remaining crab meat, clam juice, and lemon zest to the pot. Bring the mixture to a low boil, then reduce heat to medium-low. Simmer gently for 15-20 minutes, stirring occasionally, until the soup slightly thickens to a creamy consistency.
- Finish with Sherry and Lemon: Remove the soup from heat and stir in the dry sherry and fresh lemon juice, enhancing the depth and brightness of the flavors.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with the reserved crab meat, minced chives, and black seaweed pearls for a beautiful and flavorful presentation. Enjoy immediately.
Notes
- Use fresh lump crab meat for the best flavor and texture; canned crab can diminish the soup’s quality.
- Carefully pick through the crab meat to remove any shell fragments to ensure a smooth eating experience.
- The addition of dry sherry adds a subtle sweetness and complexity but can be omitted for a non-alcoholic version, substituting with a splash of white grape juice or additional lemon juice.
- Adjust the cayenne pepper to control the spice level according to your preference.
- Black seaweed pearls add a gourmet touch and visual appeal but are optional.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
