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Velvety Creamy She Crab Soup with Old Bay

Close-up of a bowl of creamy crab soup generously topped with white crab meat and a sprinkle of red paprika.
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Make this rich, restaurant-style She Crab Soup at home. This recipe delivers a velvety texture and deep seafood flavor, enhanced by the classic spice of Old Bay seasoning.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 small yellow onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 cup heavy cream
  • 2 cups seafood or chicken broth
  • 1 cup whole milk
  • 8 ounces lump crab meat, picked over for shells
  • 1/4 teaspoon Old Bay seasoning, plus more for garnish
  • 1/8 teaspoon ground mace or nutmeg
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon dry sherry (optional)
  • Salt and black pepper to taste

Instructions

  1. Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until soft and translucent, about 5 to 7 minutes. Do not brown.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
  4. Gradually whisk in the broth and milk until the mixture is smooth. Bring the mixture to a simmer, stirring often, until the soup thickens enough to coat the back of a spoon. This takes about 8 to 10 minutes.
  5. Reduce the heat to low. Stir in the heavy cream, Old Bay seasoning, and mace or nutmeg. Heat through gently; do not boil after adding cream.
  6. In a small bowl, whisk the egg yolk with 2 tablespoons of the hot soup liquid to temper it. Slowly whisk the tempered yolk mixture back into the soup. Continue to stir over low heat for 1 minute until the soup thickens slightly more.
  7. Gently fold in the lump crab meat and the dry sherry, if using. Heat for 1 minute until warmed through.
  8. Taste the soup and adjust seasoning with salt and pepper as needed.
  9. Serve the creamy crab soup immediately in bowls, garnished with an extra sprinkle of Old Bay seasoning.

Notes

  • To achieve the signature richness of She Crab Soup, you must temper the egg yolk. Adding it directly to hot liquid will cause it to scramble.
  • If you cannot find dry sherry, you can omit it, but the sherry adds a traditional depth of flavor.
  • For the best texture, use high-quality lump crab meat. Gently fold it in at the end to keep the pieces intact.

Nutrition

Find it online: https://fooddexterity.com/creamy-she-crab-soup-old-bay-crab-soup/