Entree: United States – Carolinas Lowcountry – She-Crab Soup (Creamy Lowcountry crab soup traditionally enriched with crab roe and sherry)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 6 tbsp (85 g) unsalted butter
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 2 stalks celery, finely chopped, approx. 4 oz (115 g)
- 1 medium carrot, finely chopped, approx. 3 oz (85 g)
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken stock
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 lb (454 g) lump crab meat, picked over for shells
- 2 tbsp (30 ml) crab roe or crab butter if available (if unavailable, increase lump crab meat)
- 2 egg yolks, approx. 1 oz (30 g) total, beaten
- 2 tbsp (30 ml) dry sherry
- 1 tsp (5 g) Old Bay seasoning or seafood seasoning
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) white pepper
- 2 tbsp (8 g) chopped fresh chives or parsley for garnish

Instructions

1. In a large heavy-bottomed pot over medium heat, melt the butter. Add the chopped onion, celery, and carrot and sweat until soft and translucent, about 6–8 minutes.
2. Sprinkle in the flour and cook, stirring constantly, 2–3 minutes to form a light roux without browning.
3. Gradually whisk in the chicken stock until smooth. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly.
4. Stir in the heavy cream and milk and continue to simmer on low for 5 minutes. Add crab roe or crab butter now if using, stirring to distribute; simmer 2 minutes.
5. Season the soup with Old Bay, salt, and white pepper. Taste and adjust seasoning.
6. Remove about 1/2 cup (120 ml) of the hot soup and slowly whisk it into the beaten egg yolks to temper them. Return the tempered yolks to the pot, stirring constantly, and cook over very low heat 1–2 minutes until the soup slightly thickens. Do not boil.
7. Fold in the lump crab meat and heat gently until just warmed through, about 2–3 minutes. Remove from heat and stir in the dry sherry.
8. Ladle into bowls and garnish with chopped chives or parsley. Serve immediately with crusty bread.