Crab Soup

Total Time:
35 min
10 min
25 min

8 servings

  • 3/4 cup chopped green onion, with tops
  • 2 teaspoons minced garlic
  • 4 tablespoons (1/2 stick) butter
  • 3 tablespoons all-purpose flour
  • 2 cups fish stock
  • 1 cup heavy cream
  • 1 cup milk
  • 1 pound crabmeat, picked free of shell
  • 1/4 cup sherry
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 cup freshly grated Parmesan
  • 1/2 cup chopped fresh chives

Saute chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

View All

Cooking Tips
More Recipes and Ideas
4.6 33
So good. I used crab stock that I made with my extra crablegs fom dinner earlier. I also put in some extra scallops, shrimp & cod that I needed to use up from the last couple nights of dinners that I lightly precooked with the lemon pepper. I also used a bit more flour because it needed to be made a bit more thick. I also had some bristol creme sherry that I had no idea what Id ever use it in & I think that was the secret. Oh & fresh garden onions. Can't wait to eat it tomorrow! item not reviewed by moderator and published
Quick and easy recipe! Slightly thin, but an easy fix with additional flour. item not reviewed by moderator and published
This recipe is excellent, quick and easy, except for the time it take to pick the crabmeat. item not reviewed by moderator and published
very tasty, I like it item not reviewed by moderator and published
I thought it was ok at best. I had to make some changes to it. I thought it was too thin. It was like milk with crab in it. So I made another rue with a half stick of butter and more flour. I also added another 3/4 cups of green onion. I also added more parm right to the soup while it cooked. It seemed better, but still needed something. item not reviewed by moderator and published
I like this recipe. Those looking for a quick crab soup need look no further. However, if you have visited South Carolina and outlying areas and are seeking an authentic She Crab Soup, this misses the mark just a bit. All-in-all, a good recipe, though. item not reviewed by moderator and published
This Crab Soup is AMAZING and SO EASY! I followed the recipe exactly. Paul Deen's recipes are the best! I always look to her when I want to make something that people will gush over. item not reviewed by moderator and published
Made this for dinner tonight for the first time. My husband loves it as well as I. I used half & half in place of the heavy cream and milk to cut out some of he fat. And I sure corn starch in the place of flour as well. So now that I cut some of the fat I can have a 2nd bowl! Great Job Paula!! item not reviewed by moderator and published
I made this for a weekend getaway. It was delicious and easy! I did however need to add more seasoning. I added Old Bay and my husband said it could have used more. (He's not really into lots of spice) So, taste as you go. I will absolutly make this again! item not reviewed by moderator and published
I wanted to make crab soup and I've never tried it before. I came to this site and once again it didn't dissappoint. Paula always has the best recipes. This soup is delicious and great for a cold day. It was simple to make. I just had to thicken it a little more and since I didn't have fish stock I used chicken. I will make this soup again....the flavor is out of this world. Thanks Paula for another great recipe. The only problem is I'm not sure I made enough!!! item not reviewed by moderator and published

Not what you're looking for? Try:

She-Crab Soup

Recipe courtesy of Emeril Lagasse