|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 25g||123%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 7g|
|Vitamin C 10mg||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A regional specialty from Virginia, this rich crab soup is similar to a bisque and gets its name from the female crab, or she-crab. The she-crab is favored for its orange-colored crab roe, the main ingredient in she-crab soup. You will find she-crab soup on menus down South, especially in Georgia and South Carolina.
This recipe calls for live whole crabs, which are then boiled and shelled. The crab meat and roe are combined with milk and heavy cream, as well as seasonings and a bit of dry sherry to create a thick and luxurious soup.
4 quarts water
2 1/2 tablespoons salt, divided
12 female Atlantic blue crabs, about 4 inches wide
1/4 cup butter
1 tablespoon all-purpose flour
2 cups milk
2 cups heavy cream
2 teaspoons onion, finely grated
1 teaspoon lemon peel, finely grated
1/4 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
3 tablespoons dry sherry
1 tablespoon fresh parsley, finely chopped
Gather the ingredients.
Bring 4 quarts water and 2 tablespoons of salt to a boil in a large (about 8-quart) kettle. Drop in the crabs and return the water to a boil. Cook for 15 minutes.
Drain the crabs, clean, and shell. Set meat and roe aside.
In a heavy 3- to 4-quart saucepan, melt the butter over medium heat. When the foam begins to subside, add the flour and stir until smooth and bubbly.
Stirring the mixture constantly with a wire whisk, pour in the milk and cream slowly, and cook over high heat until the sauce comes to a boil and is smooth and slightly thickened.
Gently stir in the crabmeat and roe, along with remaining 1 1/2 teaspoons salt, grated onion, lemon peel, nutmeg, and white pepper. Reduce heat to low, and simmer partially covered for 20 minutes.
Stir in the sherry and taste for seasoning.
Pour the soup into a heated serving dish or individual soup bowls and sprinkle the top with parsley.
- If you are unable to find a dozen female crabs, you can buy the crab meat and roe already cooked. For this recipe, you will need about 1 pound of Atlantic Blue crab meat and 1/2 cup of roe.
More Seafood Bisques
If you are a fan of this velvety smooth seafood soup, there are a few others you can try.
- One crab bisque features snow crab legs and a bit of tomato paste to give it a little tang and beautiful red color.
- Impress your guests with a lobster bisque that comes together quickly with pre-cooked lobster and just a few other ingredients.
- For something a little different, try a scallop bisque, a simple recipe with rich flavors.