Recipe courtesy of John Malik

She Crab Soup

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  • Level: Easy
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1 small yellow onion, finely diced

2 stalks celery, finely diced

4 ounces whole butter

4 ounces all purpose flour

Splash Sherry

1 pint heavy cream

1 pint water

2 pints whole milk

1 1/2 teaspoons salt

Several dashes hot sauce

1/4 pound crab roe

1/4 pound jumbo lump crab meat

1 bunch fresh chives, finely diced

1 bunch scallions tops, finely diced

Fine Sherry


  1. In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry.