If you're craving something warm, rich, and undeniably coastal, this Lowcountry She Crab Soup with Lump Crab is the perfect fix. Born from Charleston’s culinary heritage, this creamy crab soup is like a Southern hug in a bowl. It’s got that deep, seafood-laced flavor you'd expect from the best crab bisque recipe, but with a unique twist from the addition of crab roe and sherry. This isn’t just another entry in the world of seafood soups and stews—it’s the gold standard for she crab soup lovers. Plus, it’s surprisingly doable at home, making it a standout among crab soup recipes easy enough for a cozy weeknight or elegant enough for a dinner party.
Lowcountry She Crab Soup with Lump Crab
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer, Soup
Cuisine American
Large heavy-bottomed pot or Dutch oven helps evenly distribute heat without scorching the cream.
Whisk to keep your roux and cream smooth.
Fine mesh strainer (optional) for the ultra-silky finish.
Ladle to serve that beautiful bisque.
- 1/2 cup unsalted butter
- 1 small yellow onion finely diced
- 1 celery stalk finely chopped
- 1 small carrot grated (optional but adds depth)
- 1/4 cup all-purpose flour
- 4 cups seafood stock or chicken stock if that’s what you’ve got
- 2 cups half-and-half or heavy cream
- 1/2 cup dry sherry plus more for garnish
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon ground white pepper
- Salt to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional for heat
- 1 lb lump crab meat carefully picked over for shells
- 2 tablespoons crab roe if available
- Chopped fresh parsley or chives for garnish
Start with the base
Melt butter in your pot over medium heat. Add diced onion, celery, and carrot. Sauté until soft and fragrant, about 5-7 minutes. This trio forms the flavor base for many seafood bisque soup recipes.
Make a roux
Sprinkle in the flour and whisk constantly to form a roux. Cook for 2-3 minutes until it’s a light golden color—this will thicken the soup beautifully.
Add the stock
Gradually whisk in the seafood stock. Let it simmer for 10 minutes, allowing the flour to dissolve and the flavors to blend.
Cream it up
Stir in the half-and-half (or heavy cream), then add the Old Bay, paprika, white pepper, cayenne (if using), and salt to taste.
Bring on the crab
Add the lump crab meat and crab roe (if using). Simmer gently for another 10 minutes. Do not boil—keep it just under a simmer to preserve the delicate texture of the crab.
Sherry finish
Stir in the sherry and taste for seasoning. Adjust as needed. The sherry gives this crab bisque soup its signature Lowcountry flair.
Serve
Ladle into bowls, garnish with a little extra crab meat, parsley or chives, and a splash more sherry if you’re feeling fancy.
Pairings
This luxurious she crab soup deserves a pairing that complements its richness. Serve with warm, crusty sourdough bread or cornbread to soak up every drop. A simple side salad with lemon vinaigrette can balance out the creaminess. For drinks, go with a crisp white wine like a Sauvignon Blanc or a lightly oaked Chardonnay. Feeling coastal? A chilled glass of dry rosé or a citrusy wheat beer also works wonders.
FAQs
1. Can I use crab meat from a can or is fresh better?
Fresh lump crab meat is the gold standard for this dish. However, high-quality refrigerated crab from the seafood section works if you’re in a pinch. Avoid imitation crab—it just won’t give the same texture or flavor.
2. What’s the deal with crab roe? Do I need it?
Traditionally, she crab soup gets its name from the inclusion of female crab roe. It adds richness and a deep seafood flavor, but it's not necessary. Your soup will still be stellar without it.
3. Can I add other seafood?
Absolutely. For a twist similar to a crab and shrimp seafood bisque, feel free to add a handful of small, peeled shrimp toward the end of cooking. Or lean toward a crab and corn soup variation by adding fresh corn kernels in step 3.
4. Is this like maryland cream of crab soup recipe?
It’s related but distinct. Maryland’s version leans more on Old Bay and often includes more cream. This Lowcountry version has a more delicate balance between seafood and sherry.
5. Is it similar to a bisque soup?
Yes! She crab soup is a kind of Southern-style crab bisque. So if you're a fan of crab bisque recipe best practices or creamy crab soup dishes, you’ll feel right at home here.
