She Crab Soup
User Reviews
5
She Crab Soup
Description
The She Crab Soup recipe starts with sautéing shallots, celery, carrots, and red bell pepper in butter, forming a fragrant base. Deglazing with white wine lifts any caramelized bits, and the addition of clam juice, chicken stock, white rice, tomato paste, and seasonings creates a textured broth that simmers until tender and thick. Pureeing the soup results in a smooth consistency that highlights the seafood flavor. Crab meat and heavy cream are stirred in gently to create richness without overpowering the delicate taste. Finishing with dry sherry during the final minutes offers subtle aromatic complexity.
This soup can be served as a starter or light meal, garnished with fresh parsley and a light sprinkle of paprika to brighten the presentation. The creamy texture and crab flavor profile make it a satisfying choice for seafood lovers looking for something comforting yet refined.
An alternative to using clam juice and chicken stock is fish stock, which can reinforce the seafood character. Adjust seasoning to taste and thin the soup if it becomes too thick after refrigeration or pureeing. Fresh crab meat is essential for the signature flavor, and the rice helps give the soup body without heaviness.
Ingredients
- 4 Tablespoons butter unsalted
- 2 shallot diced
- 1 small carrot diced
- 2 talks celery diced
- 1/4 cup red bell pepper diced
- 1/2 cup white wine dry
- 1/4 cup white rice un-cooked
- 2 Tablespoons tomato paste
- 2 teaspoons Old Bay seasoning
- 3/4 teaspoon Worcestershire sauce
- Pinch nutmeg
- kosher salt to taste
- white pepper to taste
- 2 cups clam juice (bottled)
- 2 1/2 cups chicken stock
- 1 lb. crab meat fresh
- 1/2 cup heavy cream
- 1/2 cup dry sherry
- parsley fresh parsley chopped, for garnish
- paprika fresh parsley chopped, for garnish
Instructions
- Melt butter over medium low heat, add shallots, celery, carrots and bell pepper, and sauté until translucent, about 5 minutes.
- Deglaze pan with 1/2 white wine, scrapping up any browned bits.
- Whisk in clam juice and chicken broth (or fish stock), rice, tomato paste, Worcestershire, Old Bay seasoning, nutmeg and salt and pepper to taste. Bring to a simmer, cooking until vegetables are tender and rice is very soft, about 10-15 minutes. Remove from heat.
- In batches to avoid burning yourself, puree crab soup in a blender until smooth. Once soup is pureed, bring it back to a simmer over a medium low heat.
- Add in crab meat, and whisk in 1/2 cup of heavy cream. Cook just until hot, adding 1/2 cup sherry the last 2-3 minutes for additional flavor. If necessary, thin soup with additional broth to desired thickness.
- Ladle into soup bowls, garnish with fresh chopped parsley and a dash of paprika and an additional shot of sherry if desired.
Notes
- Fish stock can replace clam juice and chicken stock for a stronger seafood flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 316kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 853mg | 36% |
| Potassium | 474mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2288IU | 46% |
| Vitamin C | 16mg | 18% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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