Ah, she-crab soup – a Southern culinary staple that warms hearts and fills bellies. This creamy, indulgent delight is often associated with Charleston’s lowcountry cuisine, but we’re shaking things up by bringing you 18 unique she-crab soup recipes from across the South. From spicy Cajun twists to rich and velvety bisques, these mouthwatering concoctions are sure to become new favorites.
Whether you’re a native Southerner or just a fan of the region’s rich culinary heritage, we’ve got you covered with this collection of she-crab soup recipes that put a fresh spin on a classic. So grab your apron and get ready to dive in – we’re about to take a journey through the South’s most iconic flavor profiles, one delicious bowl at a time.
Classic Charleston She-Crab Soup
This iconic Lowcountry soup has been a staple of Southern cuisine for generations. This recipe honors the traditional flavors and techniques of this beloved dish, featuring sweet blue crab, tangy tomatoes, and rich cream.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup fresh or frozen blue crab meat
– 1 cup heavy cream
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add crab meat, cream, diced tomatoes, paprika, salt, and pepper.
4. Bring mixture to a simmer; reduce heat to low and let cook for 10-15 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 20-25 minutes
Spicy Cajun She-Crab Soup
This bold and spicy soup is a twist on the classic she-crab soup, adding a kick of cajun flavor to warm up your taste buds. Perfect for a cozy night in or as an appetizer for a gathering.
Ingredients:
– 1 lb lump crab meat
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Stir in Cajun seasoning, paprika, and cayenne pepper. Cook for an additional minute.
3. Add crab meat, diced tomatoes, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let soup cook for 10-12 minutes or until heated through.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15-18 minutes
Sherry-Infused She-Crab Bisque
This luxurious bisque is a perfect blend of sweet and savory flavors, with the added depth of sherry wine. Serve it as an appetizer or main course, garnished with a sprinkle of paprika and crusty bread on the side.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 pound jumbo lump crab meat
– 1/2 cup heavy cream
– 1/4 cup sherry wine
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add crab meat, heavy cream, sherry wine, paprika, salt, and pepper. Stir well.
3. Bring mixture to a simmer and cook for 10-12 minutes or until the flavors have melded together and the bisque has thickened slightly.
4. Remove from heat and let cool to room temperature. Refrigerate or freeze for later use.
Cooking Time: 20-25 minutes
Creamy Crab and Corn Chowder
Warm up with this comforting and flavorful chowder, packed with sweet corn, tender crab, and a hint of spice.
Ingredients:
– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup lump crab meat (jumbo lump or claw)
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in corn kernels, crab meat, chicken broth, and paprika.
5. Bring mixture to a simmer and let cook for 10-12 minutes or until flavors have melded together.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve warm, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Lowcountry She-Crab Soup with Lump Crab
This creamy soup is a staple of Lowcountry cuisine, featuring succulent lump crab meat and a rich, velvety broth. Perfect for a chilly evening or special occasion.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup heavy cream
– 2 cups fish stock (homemade or store-bought)
– 1/2 cup lump crab meat
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Sprinkle flour and whisk to combine. Cook for 1 minute.
3. Gradually add heavy cream, whisking constantly. Bring to a simmer.
4. Add fish stock, paprika, salt, and pepper. Stir well.
5. Add lump crab meat; cook until heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Old Bay Seasoned She-Crab Soup
This creamy soup is a coastal classic, infused with the unmistakable flavor of Old Bay seasoning and tender chunks of blue crab. Perfect for a chilly evening or a special occasion.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 pound jumbo lump blue crab meat (fresh or frozen)
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 teaspoon Old Bay seasoning
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in flour to make a roux, cooking for 1-2 minutes.
4. Gradually add heavy cream and milk, whisking continuously. Bring mixture to a simmer.
5. Add crab meat, Old Bay seasoning, salt, and pepper. Cook until heated through, about 10-12 minutes.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Rich and Velvety She-Crab Bisque
A decadent and creamy soup that showcases the sweetness of crab, perfect for a special occasion or cozy night in.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 pound jumbo lump crab meat, flaked
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Sprinkle flour over the mixture and whisk to combine. Cook for 1-2 minutes.
4. Gradually add cream and milk, whisking constantly to avoid lumps. Bring to a simmer.
5. Reduce heat to low and let soup cook for 10-15 minutes or until thickened slightly.
6. Stir in paprika, salt, and pepper to taste.
7. Fold in crab meat and serve immediately.
Cooking Time: 25-30 minutes
Garlic Butter She-Crab Soup
This creamy soup combines the richness of butter, the pungency of garlic, and the sweetness of she-crab meat for a truly indulgent treat. Perfect for a chilly evening or a special occasion.
Ingredients:
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 pint she-crab meat (fresh or frozen)
– 2 cups clam juice
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute.
2. Sprinkle flour and whisk to combine. Cook for 1-2 minutes, or until lightly toasted.
3. Gradually add clam juice, whisking continuously. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.
4. Stir in she-crab meat and heavy cream. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Smoky Bacon and She-Crab Soup
This rich and creamy soup is a twist on the classic Lowcountry dish, featuring smoky bacon, succulent crab, and a hint of spice. Perfect for a chilly evening or a special occasion.
Ingredients:
– 6 slices of smoky bacon
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup of lump crab meat (jumbo lump preferred)
– 1/2 cup of heavy cream
– 1/2 cup of chicken broth
– 1 teaspoon of paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the smoky bacon over medium heat until crispy. Remove from pot and set aside.
2. Add the diced onion and minced garlic to the pot and sauté until softened.
3. Add the lump crab meat, heavy cream, chicken broth, paprika, salt, and pepper. Stir well.
4. Simmer for 10-12 minutes or until the soup has thickened slightly.
5. Stir in the cooked bacon and adjust seasoning as needed.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Lemon-Dill She-Crab Chowder
Brighten up your mealtime with this refreshing and flavorful chowder, perfect for a warm day or a cozy night in. This recipe combines the sweetness of she-crab meat with the zing of lemon and the freshness of dill.
Ingredients:
– 1 lb she-crab meat (or substitute with lump crab meat)
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried dill weed
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add she-crab meat, heavy cream, whole milk, lemon juice, and dill weed. Stir to combine.
3. Bring mixture to a simmer; reduce heat to low and let cook for 10-15 minutes or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 20-25 minutes
Coconut Milk She-Crab Soup
This creamy soup combines the sweetness of coconut milk with the brininess of blue crab, perfect for a warm and comforting meal on a chilly day. This recipe serves 4-6 people.
Ingredients:
– 1 can (14 oz) coconut milk
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1/2 cup blue crab meat (jumbo lump or claw meat)
– 1 teaspoon Old Bay seasoning
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Stir in coconut milk, blue crab meat, Old Bay seasoning, paprika, salt, and pepper.
3. Bring mixture to a simmer; reduce heat to low and let cook for 10-15 minutes or until heated through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Red Pepper She-Crab Bisque
Elevate your soup game with this creamy, flavorful bisque that combines the sweetness of roasted red peppers with the richness of crab meat. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 large red bell peppers
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 pound jumbo lump crab meat
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast red peppers for 30-40 minutes, or until charred and blistered.
3. Peel peppers, removing seeds and membranes. Finely chop and set aside.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add chopped roasted peppers, crab meat, paprika, salt, and pepper. Stir to combine.
6. Gradually add heavy cream and milk, whisking until smooth.
7. Simmer for 10-15 minutes or until heated through.
8. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Herbed She-Crab Soup with Thyme
This creamy soup combines succulent she-crab with a hint of thyme and other herbs, perfect for a warm and comforting meal. This recipe serves 4-6 people.
Ingredients:
– 1 lb she-crab meat (jumbo lump or claw meat)
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/4 cup fresh thyme leaves
– 1/4 cup heavy cream
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups fish broth
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in thyme leaves and cook for an additional minute.
4. Add she-crab meat, paprika, salt, and pepper. Cook for 2-3 minutes or until the crab is lightly browned.
5. Pour in fish broth and bring to a simmer.
6. Reduce heat to low and let soup simmer for 10-12 minutes or until the flavors have melded together.
7. Stir in heavy cream and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Spicy Tomato-Based She-Crab Soup
Spicy Tomato-Based She-Crab Soup Recipe
This creamy and spicy soup combines the sweetness of fresh tomatoes with the richness of she-crab meat, all wrapped up in a bold flavor package.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup she-crab meat (jumbo lump crabmeat)
– 1/2 cup heavy cream
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add diced tomatoes, she-crab meat, paprika, cayenne pepper, salt, and pepper. Stir well.
4. Bring mixture to a simmer and let cook for 10-12 minutes or until the flavors have melded together.
5. Stir in heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-17 minutes
Truffle Oil Drizzled She-Crab Bisque
Elevate your soup game with this luxurious take on classic she-crab bisque, infused with the rich aroma and flavor of truffle oil.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper to taste
– 1/2 cup lump crab meat (jumbo lump or claw meat)
– 2 tablespoons truffle oil
– Fresh chives, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add heavy cream, whole milk, paprika, cayenne pepper, salt, and black pepper. Stir to combine.
3. Bring mixture to a simmer and cook for 10-12 minutes or until slightly thickened.
4. Stir in crab meat and truffle oil. Cook for an additional 2-3 minutes or until heated through.
5. Taste and adjust seasoning as needed.
6. Serve warm, garnished with chopped chives if desired.
Cooking Time: 20-22 minutes
Savory Mushroom and She-Crab Soup
This rich and creamy soup is a perfect comfort food for a chilly evening. With the earthy flavors of mushrooms and the sweetness of she-crab, it’s a delightful twist on traditional crab soups.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) she-crab meat, drained and flaked
– 2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add mushrooms, thyme, paprika, and cayenne pepper. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 5-6 minutes.
3. Stir in she-crab meat and chicken broth. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Return the soup to the pot and stir in heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Light and Fresh She-Crab Gazpacho
Light and Fresh She-Crab Gazpacho
This refreshing soup is perfect for hot summer days, featuring the sweetness of she-crab meat and a hint of spice. With its light and zesty flavor profile, it’s sure to become a new favorite.
- 1 pound she-crab meat (fresh or frozen)
- 2 cups diced tomatoes
- 1 cup diced red bell pepper
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons freshly squeezed lime juice
- 1 cup chicken or vegetable broth
- 1 tablespoon olive oil (optional)
Instructions:
- In a blender or food processor, combine she-crab meat, diced tomatoes, red bell pepper, onion, garlic, jalapeño, smoked paprika, salt, and black pepper. Blend until smooth.
- Transfer the mixture to a large bowl and stir in lime juice and broth. Taste and adjust seasoning as needed.
- If desired, drizzle with olive oil before serving chilled or at room temperature.
Cooking Time:
No cooking required! Simply blend and serve.
Southern-Style She-Crab Soup with Cornbread Croutons
A classic Lowcountry soup gets a crunchy twist with crispy cornbread croutons, perfect for a cozy evening meal. This rich and creamy soup is packed with fresh crab meat, aromatics, and a touch of spice.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 pound jumbo lump crab meat
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 cups cornbread croutons (recipe below)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, 5 minutes.
2. Add crab meat, paprika, cayenne pepper, salt, and pepper. Cook for 1 minute.
3. Stir in heavy cream and whole milk. Bring to a simmer and cook until heated through, about 5 minutes.
Cornbread Croutons:
– 1 cup cornbread crumbs
– 2 tablespoons butter, melted
Mix crumbs with melted butter until well combined. Bake at 350°F (175°C) for 10-12 minutes or until crispy.
Cooking Time: About 20-25 minutes total, including crouton baking time.
Summary
Get ready to indulge in the rich flavors of the South with these 18 creamy she-crab soup recipes. From classic Charleston-inspired soups to spicy Cajun twists and velvety bisques, there’s something for every taste bud. Discover how to add a Southern flair to your cooking with recipes that combine fresh seafood, aromatic spices, and tangy ingredients. Whether you’re looking for a comforting bowl of goodness or a light and refreshing soup, these recipes are sure to satisfy your cravings and leave you feeling like you’re sipping sweet tea on the porch.
Leave a Reply