She-Crab Soup

Creamy crab soup bisque with spices

She-Crab Soup


  • 1/4 cup butter
  • 1/4 cup onion minced
  • 1/4 cup flour
  • 3 cups seafood stock
  • 2 cups heavy cream set out for a few minutes to prevent curdling when added to hot stock
  • 1/2 tsp Worcestershire
  • 1/2 tsp lemon zest
  • 1/2 tsp mace
  • 1 tsp Old Bay Seasoning
  • 1/4 tsp cayenne pepper
  • 1-1/2 tsp salt divided
  • 1 lb lump crab meat picked through and divided
  • 1/4 cup dry sherry


  1. Melt butter of medium heat in large stock pot. Cook onion until soft (about 3 mins)
  2. Add flour and combine to make roux.
  3. Add seafood stock to roux. Reduce to low heat and stir until thickened (about 5 mins)
  4. Add cream and bring to a boil.
  5. Reduce heat to low. Add next 5 ingredients, 1 tsp of salt, and 1/2 of the crab. Simmer 5 mins.
  6. Combine remaining crab meat, salt, and sherry in a small bowl. When you divide the soup into individual bowls, top with a scoop of the crab mixture in the center of the bowl.

***Recipe from Biscuits and Burlap***


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