Entree: United States – South Carolina (Charleston / Lowcountry) – She-Crab Soup

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 6 tbsp (85 g) unsalted butter
- 1 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 small carrot, finely diced
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour
- 1 tbsp (15 g) tomato paste
- 4 cups (960 ml) fish stock or light seafood stock (can substitute clam or low-sodium chicken stock)
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 lb (454 g) lump crab meat, picked free of shells
- 2 tbsp (30 g) crab roe (backfin roe), gently stirred in near the end
- 1 cup (185 g) long-grain white rice, cooked (about 1/3 cup uncooked; cooked yield ~3 cups)
- 2 tbsp (30 ml) dry sherry, plus 1 tbsp (15 ml) for finishing
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (1 g) cayenne pepper, or to taste
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground white pepper (black pepper acceptable)
- 2 tbsp (8 g) chopped fresh chives, plus extra for garnish
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Paprika, for dusting (optional)
- Oyster crackers or toasted split-top rolls, for serving (optional)

Instructions

Short Description:
A rich Charleston-style creamy crab soup made with lump crab meat and prized crab roe, finished with dry sherry and served over rice to make a satisfying main-course soup.

Regional Notes:
This is the Charleston/Lowcountry version of she-crab soup, distinguished by the inclusion of crab roe (backfin) and a generous splash of dry sherry at the finish. The recipe retains the silky, cream-forward base typical of Charleston while adding cooked rice so the soup functions as a complete entree in the Southern tradition.

1. Prepare the rice: cook long-grain rice according to package directions and keep warm. Set aside about 3 cups cooked rice for the soup (about 1 cup uncooked yields this cooked amount).
2. In a large heavy pot or Dutch oven over medium heat, melt the butter. Add the diced onion, celery, carrot, and shallot and sweat gently until softened and translucent, about 6–8 minutes; do not brown.
3. Add the garlic and cook 30 seconds until fragrant. Stir in the flour and cook, stirring constantly, 2–3 minutes to form a light blonde roux; this will thicken the soup base.
4. Stir in the tomato paste and cook 1 minute more. Gradually whisk in the fish stock, scraping the bottom of the pan to dissolve any browned bits, then bring to a gentle simmer.
5. Reduce heat to low and simmer uncovered 10 minutes to concentrate flavor. Stir in the heavy cream and milk and warm through—do not boil vigorously after adding cream.
6. Add the Worcestershire sauce, cayenne, kosher salt, and white pepper. Taste and adjust seasoning; remember the crab and roe will add salt and brininess.
7. Gently fold in about 3/4 of the lump crab meat, being careful not to break up large lumps, and warm through for 2–3 minutes.
8. Stir in the reserved cooked rice to make the soup a hearty entree; simmer 2 minutes to meld textures.
9. Off the heat, fold in the crab roe (reserve a small pinch for garnish if desired) and the 2 tbsp (30 ml) dry sherry. The roe should be mixed gently to distribute its color and flavor without overcooking.
10. Return pot to very low heat briefly to warm if necessary (do not boil). Stir in the chopped chives and parsley. Adjust seasoning and add the finishing 1 tbsp (15 ml) dry sherry to taste.
11. To serve, ladle soup over additional warm rice in bowls if desired, or serve straight from the pot. Top each bowl with reserved lump crab meat pieces, a small pinch of crab roe, a dusting of paprika (optional), and extra chopped chives. Offer oyster crackers or toasted split-top rolls alongside.
12. Serve immediately. Leftovers keep refrigerated up to 2 days; reheat gently over low heat to avoid curdling the cream.