Name: Gullah She-Crab Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Gullah Geechee
Ingredients: 1 lb fresh blue crab meat with roe (if available); 3 tbsp butter; 1 small onion, finely diced; 2 celery stalks, finely diced; 3 tbsp all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 1 cup seafood or chicken broth; 1/4 cup dry sherry; 1 tsp Old Bay seasoning; 1/2 tsp paprika; 1/4 tsp cayenne pepper; 1/2 tsp salt; 1/4 tsp white pepper; 2 tbsp fresh chives, chopped; Additional sherry for serving

A creamy, rich soup made with blue crab roe and sherry. This Gullah she-crab soup recipe is the most elegant dish in Lowcountry cuisine.

Ingredients

1 lb fresh blue crab meat with roe (if available)
3 tbsp butter
1 small onion, finely diced
2 celery stalks, finely diced
3 tbsp all-purpose flour
3 cups whole milk
1 cup heavy cream
1 cup seafood or chicken broth
1/4 cup dry sherry
1 tsp Old Bay seasoning
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp white pepper
2 tbsp fresh chives, chopped
Additional sherry for serving

Instructions

Pick through crab meat to remove any shell fragments. Reserve crab roe separately if available.
Melt butter in a large saucepan over medium heat. Cook onion and celery until softened, about 5 minutes.
Whisk in flour and cook 2 minutes, stirring constantly.
Slowly whisk in milk, cream, and broth. Cook, stirring, until thickened, about 5 minutes.
Stir in sherry, Old Bay, paprika, cayenne, salt, and white pepper.
Add crab meat and roe (if using). Simmer 10 minutes, stirring occasionally. Do not boil.
Ladle into bowls. Garnish with chives and a splash of sherry.

💡 Pro Tip: She-crab soup gets its name from the crab roe (eggs) which gives the soup its distinctive flavor and orange tint. If roe isn't available, the soup is still delicious.