Silky Lowcountry She-Crab Soup with Sherry

Why You’ll Love This Recipe

• Classic Lowcountry flavors: sweet blue crab, a whisper of sherry, and the gentle warmth of mace.
• Silky, restaurant-level texture achieved with a light blond roux and careful heat control.
• Optional crab roe adds an elegant peach hue and delicate briny depth.
• Ready in under an hour using easy-to-find ingredients and home-cook-friendly techniques.

Grocery List

• Produce: 1 sweet onion, 1 small celery rib (optional), fresh chives, 1 lemon
• Dairy: Unsalted butter, whole milk, heavy cream
• Pantry: Seafood stock (or bottled clam juice), all-purpose flour, bay leaf, ground mace, white pepper, cayenne, kosher salt, dry sherry, oyster crackers

Full Ingredients

Aromatics & Base

• 4 tbsp (56 g) unsalted butter
• 1 medium sweet onion, finely minced (about 1 cup)
• 1 small celery rib, finely minced (about 1/2 cup, optional)
• 2 tbsp (16 g) all-purpose flour

Liquids & Seasoning

• 2 1/2 cups (600 ml) seafood stock (or 2 cups clam juice + 1/2 cup water)
• 1 bay leaf
• 1/4 tsp ground mace (classic), or a scant 1/8 tsp freshly grated nutmeg
• 1/4 tsp finely ground white pepper
• 1/8 tsp cayenne pepper (optional, for gentle heat)
• 2 cups (480 ml) whole milk, warmed
• 1 cup (240 ml) heavy cream, warmed
• 1 tsp Worcestershire sauce (optional)
• 1 tbsp (15 ml) fresh lemon juice
• Kosher salt, to taste (start with 1 tsp and adjust)

Seafood & Finishing

• 1 lb (450 g) lump blue crab meat, carefully picked for shells (reserve a few big lumps for garnish)
• 2–3 tbsp (about 30–45 g) crab roe, if available (optional but authentic)
• 1/4 cup (60 ml) dry sherry, plus extra at the table if desired
• 2 tbsp finely snipped fresh chives, for garnish
• Oyster crackers, for serving

Step-by-Step Instructions

Step 1: Prep the crab and warm the dairy

Pick through the crab meat to remove any bits of shell or cartilage; keep the largest lumps aside for garnish. If using roe, keep it chilled until needed. In a small saucepan or microwave, gently warm the milk and cream to about 110–120°F; do not boil. Warm dairy blends more smoothly and helps prevent curdling later.

Step 2: Sweat aromatics and make a blond roux

In a heavy pot or Dutch oven, melt the butter over medium heat (about 325–350°F on an infrared thermometer). Add the minced onion (and celery, if using) with a pinch of salt. Cook, stirring often, until very soft and translucent, 5–6 minutes; avoid browning. Sprinkle in the flour and stir constantly for 2–3 minutes to form a blond roux that smells lightly nutty.

Step 3: Build the base and gently simmer

Gradually whisk in the seafood stock until smooth. Add the bay leaf, mace, white pepper, and cayenne. Bring just to a simmer, then reduce heat to maintain a gentle simmer at 190°F or below. Cook 10 minutes, stirring occasionally, so the flour fully hydrates and the flavors meld.

Step 4: Add dairy without boiling

Lower the heat to medium-low. Slowly whisk in the warm milk and cream. Keep the soup at 180–190°F—steaming and barely quivering—but do not let it boil. If using Worcestershire, stir it in now. Simmer gently for 5 minutes, stirring to prevent sticking.

Step 5: Add the crab meat and roe

Fold in the crab meat and any roe, being careful to keep some lumps intact. Heat just until the crab is warmed through, 3–5 minutes, keeping the temperature under a bare simmer. Taste and season with kosher salt as needed.

Step 6: Finish with sherry and lemon

Turn off the heat. Stir in 1/4 cup dry sherry and the lemon juice. The sherry should smell aromatic but not raw; if you prefer a softer alcohol note, place the pot back over low heat for 1–2 minutes. Remove the bay leaf. Adjust white pepper, mace, and salt to taste.

Step 7: Ladle and garnish

Ladle the soup into warm bowls. Top each with a few reserved crab lumps, a scattering of chives, and, if you like, a tiny additional drizzle of sherry. Serve immediately with plenty of oyster crackers on the side.

Pro Tips

• Temperature is everything: keep the soup below a simmer once dairy and crab are added (aim for 180–190°F) to maintain a silky texture.
• Roe is optional but special: it adds a beautiful peach tint and briny richness—use 2–3 tbsp if you can find it.
• Handle crab gently: fold, don’t stir vigorously, to keep those luxurious lumps intact.
• Stock swap: if you can’t find seafood stock, use bottled clam juice plus water (2 cups clam juice + 1/2 cup water) for clean salinity.
• Warm the bowls: a warm bowl keeps this cream soup velvety and hot when it hits the table.

Variations

• No-roux, lighter texture: skip the flour; whisk in 1 tbsp cornstarch slurried with 2 tbsp milk near the end, simmer 1–2 minutes to lightly thicken.
• Classic-only seasoning: omit celery and cayenne; use just sweet onion, mace, white pepper, and sherry for purist Charleston vibes.
• Extra-briny finish: stir in 1–2 tsp bottarga or a splash of clam liquor with the sherry for a deeper ocean note.

Storage & Make-Ahead

Best served fresh. Refrigerate leftovers in an airtight container for up to 2 days. Reheat very gently over low heat to 160–170°F, stirring often; do not boil or the dairy may separate and the crab may toughen. Freezing is not recommended once dairy is added. Make-ahead tip: cook Steps 2–3 (stock base) up to 2 days ahead; chill. Reheat, then add warm dairy and crab just before serving.

Nutrition (per serving)

Approximate: 360 calories; 27 g fat (16 g saturated); 9 g carbohydrates; 17 g protein; 780 mg sodium; <1 g fiber. Calculated using whole milk and heavy cream; values will vary with ingredients and salt level.