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South Carolina She-Crab Soup
South Carolina She-Crab Soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in a decadent she-crab bisque, bursting with lump crab meat, Worcestershire, hot sauce, herbs, and sherry.
Ingredients:
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 small white onion, grated
  • 1 stalk celery, grated
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 quarts half-and-half cream
  • 1 pint heavy cream
  • 1 cup chicken broth
  • 0.5 cup sherry wine
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 pound lump crabmeat
  • 2 tablespoons chopped fresh chives
Instructions:
  • In a large stockpot over medium heat, melt butter until it becomes a smooth paste with the flour, cooking and stirring for around 3 minutes. Add in onion, celery, and garlic, then season with salt and pepper. Keep cooking and stirring for approximately 4 minutes.
  • Whisk in half-and-half slowly to ensure smoothness. Add heavy cream and chicken broth and bring to a simmer. Pour in half the sherry, then season with dill, Worcestershire sauce, and hot sauce. Simmer covered until soup reduces by one-third, approximately 30 minutes. Stir in crabmeat and simmer for an additional 10 minutes.
  • Serve the soup in bowls and garnish each with a splash of sherry and a sprinkle of chives.

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