Rich, creamy Charleston She Crab Soup can be made at home without leaving your kitchen, allowing you to enjoy the soul-satisfying flavors of this much-loved seafood soup. Rich and exceedingly creamy with just a touch of tanginess, She Crab Soup is a beloved Southern coastal dish. A trip to Charleston isn’t complete without sampling a bowl of this iconic crab soup at the city’s best restaurants.
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Why is She-crab soup so good?
The magic lies in the crab roe, which transforms ordinary crab soup into something extraordinary. These crab eggs bring unique color and an earthy, briny flavor profile that defines authentic She Crab Soup. The combination of fish stock, cream, and alcohol creates a luxurious base, while the careful balance of seasonings allows the delicate crab flavor to shine. Without crab roe, this would simply be another crab soup, but with it, you have Charleston’s signature dish.
IngredientsFor the Soup Base:
- Yellow onion РProvides aromatic foundation and subtle sweetness when saut̩ed
- Celery – Adds classic mirepoix flavor and aromatic depth
- Butter РCreates rich base for saut̩ing vegetables and adds richness
- All-purpose flour – Thickens the soup and creates smooth, creamy consistency
For the Liquid Foundation:
- Fish stock – Provides seafood depth and authentic coastal flavor
- Heavy cream – Creates signature rich, velvety texture
- Dry sherry – Adds nutty, complex flavor that complements crab
- Brandy – Contributes warming alcohol notes and depth
For Seasoning:
- Kosher or sea salt – Enhances all flavors without overpowering delicate crab
- White pepper – Provides heat without affecting the soup’s color
- Tomato paste – An Optional ingredient that adds color and subtle umami depth
For the Star Ingredients:
- Crab roe – Essential ingredient that defines She Crab Soup with unique flavor and color
- White crabmeat, preferably female – Provides sweet, delicate protein base
How to Make She Crab Soup
- Sauté onion & celery in butter until tender in a large pot or Dutch oven.
- Add flour, fish stock, mace, salt, and pepper. Add tomato paste for color if desired.
- Simmer for 15-20 minutes. Be sure to stir regularly as the soup simmers.
- Add cream, sherry, brandy & simmer for 2 minutes.
- Add crabmeat & roe.
Serving Charleston She Crab Soup
- Pair with a glass of sherry. A bit of brandy and sherry is almost as important as the crab roe in this recipe, and many people enjoy sipping a nice glass of fino sherry alongside the soup to elevate the flavors even more.
- Ladle up your soup and serve with crusty French bread. A large bowl of soup with French bread makes a delicious light spring lunch.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 3 days. Discard after this time for food safety.
- Reheating Method: Reheat gently in a small saucepan over low heat, stirring frequently to prevent scorching. Do not boil as this may cause separation. Add a splash of cream if needed to restore consistency.
- Freezing: Not recommended, as cream-based soups with seafood don’t freeze well and may separate when thawed.
Love homemade soup? Try these
- Cream of Broccoli Soup
- Cowboy Bean Soup
- Beer Cheese Soup Recipe
- Country Potato Soup
- Chicken Toscana Soup
- Dixie Stampede Veggie Soup Recipe
- Celery Soup
- Restaurant Style Tomato Soup
- Friendship Soup Recipe
- Crab Bisque Recipe
Top Crab Recipes
There’s more! Check out more of my homemade soup recipes and the best seafood recipes.
Thanks to Manzanita for sharing this recipe.
Charleston She Crab Soup Easy Copycat Recipe
Ingredients
- 1/2 cup finely diced onion
- 1/2 cup finely diced celery
- 10 tablespoons butter
- 8 tablespoons flour
- 6 cups fish stock
- 1 teaspoon Kosher or sea salt
- 1 teaspoon white pepper
- 1 teaspoon tomato paste
- 2 cups cream
- 2 tablespoons dry sherry
- 1 1/2 tablespoons brandy
- 10 ounces white crabmeat
- 1 teaspoon crab roe
Instructions
- Sauté onion & celery in butter until tender. Add flour, fish stock, mace, salt & pepper. Simmer for 15-20 minutes. Add cream, sherry, brandy & simmer for 2 minutes. Add crabmeat & roe.
- Optional: add tomato paste for color. Serve in preheated soup cups & a dollop of whipped cream with an additional sprinkle of crab roe on top.
You mention mace as an ingredient in the instructions but I do not see it in the list of ingredients. What is this & is it needed?
Thank you.
Mace is the outer shell of nutmeg, it is not needed.
I’m a chef who grew up on the South Carolina coast. You CANNOT make she crab soup without the crab roe. It’s just some other kind of crab soup.
What is crab roe? Where would I find it?
You are going to find this inside the crab itself, it will be the little egg sacs inside the shell.
give Sodium;Calories;
fat;Cholesterol. I would thinks this is a once in a while soup due to the high numbers that are not for a steady healthy diet.
It took me a while to do it, but now nutritional information is available on all recipes.
Do you have to add the ‘brandy’ & ‘sherry’?
You don’t have to add it, but it won’t taste the same if you leave it out.
Add the flour by itself to the butter and veg. Let cook to almost brown over low heat. This is called roux. Add stock after roux is cooked. Color can better be obtained with paprika.
Otherwise looks good.