Description
A rich and creamy she crab soup, perfect for warming up on chilly evenings.
Ingredients
Scale
- 1 tablespoon of olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup of celery, finely diced
- 1/4 cup of bell pepper, finely diced (red preferred)
- 1/4 cup of flour (gluten-free option available)
- 1 quart of chicken broth (or vegetable broth for vegetarian)
- 1 cup of heavy cream (coconut cream for dairy-free)
- 1 pound of lump blue crab meat
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of Old Bay seasoning
- Salt and pepper, to taste
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of sherry (or sparkling grape juice)
- Optional: chopped parsley for garnish
Instructions
- Begin by heating olive oil over medium heat in a large saucepan. Toss in the finely chopped onion, garlic, celery, and bell pepper. Sauté until softened, about 3-5 minutes.
- Sprinkle in the flour and stir well to coat the vegetables, allowing this mixture to cook for about 2 minutes.
- Gradually whisk in your chicken broth while maintaining a steady stir to prevent lumps. Bring this mixture to a simmer.
- Stir in the heavy cream and let it simmer gently for another 5-10 minutes.
- Add the lump crab meat, Worcestershire sauce, Old Bay seasoning, and a sprinkle of salt and pepper, gently folding the crab meat into the soup.
- Finish with a squirt of fresh lemon juice and a drizzle of sherry, letting it warm through for another minute or two.
Notes
For a lighter version, use light cream instead of heavy cream, or substitute crab meat with mushrooms for a plant-based option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg