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She Crab Soup Recipe

Delight your tastebuds with a bowl of she crab soup. It’s a delicious Southern classic that’ll transport you straight to the seaside. 

It’s made with crab meat, crab roe, heavy cream, sherry, and a blend of aromatic spices.

And every spoonful is a heavenly experience. 

Warm Homemade She Crab Soup in a Bowl
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What is She Crab Soup?

She crab soup is a dish guaranteed to impress any seafood lover. It’s perfect for a cozy night in or a fancy dinner party.

But what is it, exactly?

It’s a creamy, decadent, and slightly sweet bisque made with fresh blue crab meat, sherry, and heavy cream. 

What sets it apart from regular crab soup is the addition of crab roe. This gives it an extra rich, briny flavor and an orange-ish hue.

You’ll love the rich broth and flavorful blend of seafood and spices. Trust me, she crab soup is a real treat for the senses.

She Crab Soup Ingredients - Crab Meat, Crab Roe, Garlic Onion, Bay Leaf, Wine, Butter, Crab Stock, Milk & Heavy Cream, Paprika, Lemon Juice, Salt, Pepper and Chives


Unlike some other creamy soup recipes, this one doesn’t just call for pantry staples.

So, here’s what to add to your shopping list:

  • Crab Meat – It’s not crab soup without it! Use fresh lump meat for the most flavorful soup.
  • Crab Roe – Crab eggs turn regular crab soup into she crab soup. If you can’t find any, substitute them with cooked egg yolks. 
  • Garlic, Onion, Bay Leaf – For aroma and flavor.
  • Dry Sherry & Dry White Wine – For that rich, nuanced flavor.
  • Butter and Flour – Together, they form a roux used to thicken the broth.
  • Crab Stock – The base of the broth. If it’s not available, you can also use fish stock, seafood stock, or chicken stock.
  • Milk & Heavy Cream – For an extra rich and creamy broth.
  • Paprika, Worcestershire Sauce, Hot Sauce – For umami and heat.
  • Lemon Juice – To brighten up the soup’s flavor.
  • Salt & Pepper – Add to taste.
  • Chives – For garnish.

How to Make She Crab Soup

1. Saute the vegetables and seasonings.

Cook the garlic, onion, and bay leaf in butter until the onions are translucent, for about 2 minutes.

2. Deglaze the pan with sherry.

If this is your first time, be warned the pan will ignite as soon as you pour in the wine! This process loosens up and releases the caramelized bits that have stuck to your pan. You can deglaze with regular stock, but I like to use sherry for more oomph.

3. Make a roux.

It sounds complicated, but a roux is merely a mix of fat and flour. Together, they form a paste that can thicken liquids. Simply stir in flour into the pan until it turns into a paste. Then, whisk in the crab stock until the paste is dissolved.

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4. Puree the soup.

Whisk in the milk, cream, paprika, more sherry, Worcestershire sauce, hot sauce, white wine, and lemon juice. Puree the ingredients using an immersion blender. Expect the mixture to expand as you puree.

5. Add the crab and simmer the soup.

Add half of the crab meat and roe and season with salt and pepper. Simmer the soup for 10 to 15 minutes or until thick. Stir it frequently and scrape the bottom and sides of the pan. Don’t skip this step as this is when the ingredients’ flavors marry.

6. Plate and serve.

Add the remaining sherry, crab meat, and roe evenly into 4 bowls. Ladle the soup into the bowls and garnish it with chopped chives. Serve it with crusty bread. Enjoy!

Bowl of Warm She Crab Soup Topped With Chives in a Wooden Board

Expert Tips

  • Be sure your saucepan or pot is large enough. Hot liquids expand quickly when blended, so make room for that.
  • Add the crab meat and roe last, otherwise, they’ll overcook. 
  • If you’re using fresh crab meat, be sure to pick out every last bit of shell. 
  • Don’t add all of the crab meat and roe at once. Save some for the bowls. This guarantees everybody gets a good chunk of crab and roe in their soup.
  • If lump meat is out of your price range, use half claw meat and half lump. Add the claw meat to the soup, then reserve the lump crab for the bowls.

Substitutions and Variations

Low-Fat She Crab Soup – Skip the heavy cream and use whole milk or half-and-half instead. Just be aware your soup won’t be as rich and thick.

Dairy-Free Soup – Use almond or oat milk in place of heavy cream. Again, this will change the creaminess and consistency of the soup.

Gluten-Free Crab Soup – Use rice flour instead of all-purpose.

Alcohol-Free Soup – Ditch the sherry wine and white dry wine and use equal amounts of chicken broth.

She Crab Vegetable Soup – Add whatever vegetables you have on hand. You can’t go wrong with corn, bell peppers, shallots, and jalapenos.

She Crab Tomato Soup – Add some tomato paste for a pop of color and flavor.

Shellfish Soup – Add other types of shellfish to the soup, such as clams and mussels.  

Spiced Crab Soup – Experiment with seasonings and spices, such as cayenne, Cajun seasoning, and dried herbs. 

How to Store She Crab Soup

To Store

Allow the she crab soup to cool completely and then transfer it into an air-tight container. Refrigerate it for up to 2 days.

To Freeze

Place the cooled soup into freezer-safe bags and freeze it for up to 4-6 months. Let it thaw in the fridge overnight. Reheat it on the stove or in the microwave until warmed through.

To Make Ahead

Cook the soup according to the recipe instructions and refrigerate it until you’re ready to serve. You can make the soup up to 2 days in advance. Reheat the soup on the stovetop at medium heat until it’s warmed through. Serve it according to the recipe instructions. Add sherry wine, extra crab meat and roe, and crusty bread.

She Crab Soup



Prep time


Cooking time





This recipe for she crab soup is a Southern classic! Full of crab meat in a creamy, rich broth, it’s a hearty bowl everyone will love.


  • 2 tablespoons butter

  • 2 teaspoons minced garlic

  • 1 large onion, finely diced

  • 1 bay leaf

  • 3/4 cup dry sherry, divided

  • 2 tablespoons all-purpose flour

  • 2 cups crab stock

  • 2 cups milk

  • 1 1/2 cups heavy cream

  • 2 teaspoons paprika

  • 1 teaspoon Worcestershire sauce

  • 1 dash hot sauce

  • 1 splash dry white wine

  • 1 squeeze of lemon juice

  • 1 pound lump crabmeat, divided

  • 1/2 cup crab roe, divided

  • Salt and pepper, to taste

  • 2 tablespoons chopped chives


  • Melt the butter in a large, heavy-bottomed saucepan over medium heat. Stir in the garlic, onion, and bay leaf. Cover the pan and let the mixture sweat, for about 2 minutes.
  • Pour in 1/4 cup of sherry to ignite the pan. Stir it until the flames subside. Stir in the flour until it thickens to a paste. Pour the crab stock and whisk it until the flour paste is completely dissolved.
  • While stirring, gradually add the milk, cream, paprika, 2 tablespoons of sherry, Worcestershire sauce, hot sauce, white wine, and lemon. Blend the mixture with an immersion blender.
  • Add half of both the crab meat and roe. Season it with salt and pepper. Allow the soup to simmer for 10-15 minutes, stirring frequently and scraping the bottom and sides of the pan. Remove it from the heat once it’s thick.
  • Add the remaining sherry, crab meat, and roe evenly to 4 soup bowls. Ladle the soup into the bowls and garnish it with chopped chives. Serve it with crusty bread and enjoy!
She Crab Soup

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “She Crab Soup Recipe”

    • Hi Melodie! I suggest looking for a local fishmonger or market.
      Some supermarkets with fresh fish counters might also have it, or should at least be able to point you in the right direction.
      Another option is to swap it out for cooked egg yolks. They’ll give a similar richness.
      Hope this helps!


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