She-Crab Soup

This creamy seafood soup, chock-full of crab meat and finished with a touch of sherry, paprika and crab roe, is a traditional dish from the coast of Carolina to the Florida panhandle. You'll need about 8 or 9 large crabs to get enough meat to serve 6. Of course y'all, they have to be female, because after all, that's where the roe comes from. Naturally, you could always buy the crab meat and roe from the seafood supplier, should you not be up to the task of boiling and cleaning crabs.


  • 1 pound jumbo lump crab meat
  • ½ cup crab roe
  • 1/4 cup melted butter
  • ½ cup minced onions
  • 1/4 cup minced celery
  • 1/4 cup minced red bell pepper
  • 1 tbsp. minced garlic
  • 2 tbsps. flour
  • 3 cups milk
  • 2 cups heavy whipping cream
  • ½ tsp. ground mace
  • 1 tsp. grated lemon peel
  • salt and pepper to taste
  • 1/4 cup dry sherry
  • 1 tsp. paprika
  • 2 tbsps. chopped parsley

Pick the crab meat well to remove any shells or cartilage. Chop the roe and set aside. In a dutch oven, heat butter over medium high heat. Add onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Sprinkle in flour, blending well into the vegetable mixture. Add milk, heavy whipping cream and season with mace, lemon peel, salt and pepper. Bring to a low boil, reduce to simmer and add half of the crab meat. Cook, stirring occasionally, 10 to 15 minutes. When ready to serve, adjust salt and pepper if necessary, then add remaining crab meat, crab roe and sherry. Return to a low boil to heat crab meat thoroughly. When serving, garnish with a pinch of paprika and chopped parsley.

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