Carolina She Crab Soup
A rich, creamy crab soup with delicate flavors of sherry, nutmeg, and fresh crab meat, perfect for elegant appetizers or comforting family meals.
Ingredients
Instructions
- Heat butter in a large pot; add minced onions and celery.
- Simmer until vegetables are tender.
- Add flour, stir well, and simmer for 5 minutes.
- Gradually add half and half and 2 cups of heavy cream, then bring to a gentle boil and cook for 10 minutes.
- Season with salt, pepper, nutmeg, and dry mustard to taste.
- Add remaining cup of heavy cream and crab meat, then simmer for several minutes.
- Just before serving, stir in dry sack sherry and heat thoroughly.
Tips & Substitutions
For a thicker soup, consider adding a bit of flour after the vegetables are tender. If you’re short on heavy cream, you can substitute with additional half and half or whole milk. For a touch of heat, a dash of cayenne pepper can elevate the flavors. This soup pairs beautifully with Seafood (Crab) Bisque for a delightful seafood meal.
Serving Suggestions
Serve the soup in warm bowls and garnish with fresh parsley or chives for color. It pairs wonderfully with crusty bread or a simple green salad. For an elegant touch, consider adding a splash of sherry on top just before serving. This dish can also complement a seafood platter or Marinated Catfish Fillets.
Storage & Reheating
Store leftover Carolina She Crab Soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring frequently to prevent separation. Avoid boiling to maintain the creamy texture. If the soup thickens too much, add a splash of half and half or water.
Nutrition & Diet Analysis (per serving)
Each serving of Carolina She Crab Soup contains roughly 176 calories, with 2g protein, 12g carbohydrates, and 13g fat. Note that it is relatively high in sodium, at 881mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh crab meat instead of canned?
Absolutely! Fresh crab meat will enhance the flavors and texture of the soup. Just be sure to gently fold it in towards the end of cooking to maintain its delicate nature. If using canned, drain it well before adding to the soup.
What can I substitute for dry sack sherry?
If you don't have dry sack sherry, you can use a dry white wine or even a splash of lemon juice for acidity. The key is to maintain the balance of flavors, so adjust to taste.
Is it possible to make this soup ahead of time?
Yes, you can prepare the soup ahead of time by following the recipe up to the point of adding the crab. Store it in the refrigerator and add the crab meat and sherry just before serving to ensure freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).