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Lowcountry She Crab Soup with Lump Crab

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Soup
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Start with the base

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Stir in the sherry and taste for seasoning. Adjust as needed. The sherry gives this crab bisque soup its signature Lowcountry flair.

Serve

  1. Ladle into bowls, garnish with a little extra crab meat, parsley or chives, and a splash more sherry if you’re feeling fancy.