Thick, rich, creamy she-crab soup recipe

A thick, rich, and deliciously creamy bisque overloaded with succulent crab flavor, this easy she-crab soup recipe is a South Carolina classic you must try at home.

Ingredients

• 5 tbsp butter
• 5 tbsp all-purpose flour
• 1 small white onion, grated
• 1 stalk celery, grated
• 2 minced garlic cloves
• salt and pepper to taste
• 8 cups half-and-half cream
• 2 cups heavy cream
• 1 cup chicken broth
Sponsored
• 1/2 cup sherry wine
• 2 tbsp chopped fresh dill
• 2 tsp Worcestershire sauce
• 1 tsp hot pepper sauce
• 1 lb lump crabmeat
• 2 tbsp chopped fresh chives for serving

Instructions

1. Melt butter in a large stockpot over medium heat, then cook and stir in flour to make a smooth paste (about 3 minutes).
2. Mix in onion, celery, and garlic, and season with salt and pepper. Continue to cook and stir for about 4 minutes.
3. Gradually whisk in half-and-half so that no lumps form.
4. Stir in heavy cream and chicken broth and bring to a simmer, then pour in 1/2 of the sherry.
5. Season with dill, Worcestershire sauce, and hot sauce.
6. Cover and simmer until soup has reduced by about a third (about 30 minutes).
7. Add crabmeat and simmer the soup for a further 10 minutes.
8. Ladle soup into bowls. I recommend topping each serving with a splash of remaining sherry and a sprinkle of chives.

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