Charleston She-Crab Soup
A rich and creamy Charleston She-Crab Soup featuring tender crab meat, a delicate white sauce with mace, finished with warm sherry for a luxurious seafood experience.
Ingredients
Instructions
- Melt butter in the top of a double boiler and blend in flour until smooth.
- Add the milk slowly, then the cream gradually, stirring constantly.
- Add the mace, celery salt, and Worcestershire sauce to the mixture.
- Gently fold in the crab meat.
- Taste and adjust salt and pepper as needed.
- Warm the sherry in a pitcher.
- Add sherry to taste in each bowl before serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of whole milk and cream. If you can't find mace, nutmeg can be a suitable substitute, though the flavor will differ slightly. When folding in the crab meat, be gentle to avoid breaking it apart too much. Serve with crusty bread for dipping or as a side. This recipe is a great way to use leftover crab from other seafood recipes.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of additional crab meat and a drizzle of sherry on top for an elegant finish. This dish pairs beautifully with crusty bread or a light salad. For a complete meal, consider serving it alongside Broiled Shrimp Kabobs or a simple green salad to balance the richness.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, stirring frequently to prevent the milk from curdling. Avoid reheating in the microwave, as it may alter the texture of the soup.
Nutrition & Diet Analysis (per serving)
Each serving of Charleston She-Crab Soup contains roughly 119 calories, with 3g protein, 20g carbohydrates, and 3g fat.
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 canned crab meat for this recipe?
Yes, canned crab meat can be used in this recipe, but fresh lump crab meat will provide a superior flavor and texture. If using canned, drain it well and consider adding a bit more seasoning to enhance the taste.
Is it possible to make this soup dairy-free?
To make a dairy-free version, substitute the milk and cream with coconut milk or a non-dairy creamer. Adjust the seasonings accordingly, as dairy-free alternatives can sometimes alter the flavor profile slightly.
What type of sherry should I use?
A dry sherry, such as Fino or Amontillado, works best for this recipe. It adds depth to the flavor of the soup without overpowering the crab. Avoid sweet sherries, as they can alter the intended taste of the dish.
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).