South Carolina She-Crab Soup

This she-crab soup is a rich, creamy bisque made with lump crab meat flavored with Worcestershire, hot pepper sauce, dill, chives, and sherry wine.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 677 Calories

Ingredients

• 5 tablespoons all-purpose flour
• 5 tablespoons butter
• 1 pint heavy cream
• salt and pepper to taste
• 2 teaspoons Worcestershire sauce
• 2 tablespoons chopped fresh chives
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon hot pepper sauce
• 2 quarts half-and-half cream
• 2 tablespoons chopped fresh dill
• 1 pound lump crabmeat
• ½ cup sherry wine
• 1 small white onion, grated
• 1 stalk celery, grated

Recipe Instructions

Step 1

Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste; cook and stir for about 3 minutes. Mix in onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.

Step 2

Gradually whisk in half-and-half so that no lumps form. Stir in heavy cream and chicken broth; bring to a simmer. Pour in 1/2 of the sherry. Season with dill, Worcestershire sauce, and hot sauce. Cover and simmer until soup has reduced by 1/3, about 30 minutes. Add crabmeat; simmer for 10 more minutes.

Step 3

Ladle soup into bowls. Top each serving with a splash of remaining sherry and sprinkle of chives.