South Carolina She-Crab Soup
This she-crab soup is a staple for all of us living on the South Carolina coast. She Crab Soup is a rich, deliciously creamy bisque from Charleston, SC. Whether you use fresh crab or canned, this easy recipe will become a favorite.
Ingredients
5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
1/2 avocado, quartered
2 cloves garlic, minced salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
½ cup sherry wine
2 tablespoons chopped fresh dill
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 pound lump crabmeat
2 tablespoons chopped fresh chives
Directions
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.
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.
Add avocado.
Ladle soup into bowls.
Top each serving with a splash of remaining sherry and sprinkle of chives. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good soups page.
South Carolina She-Crab Soup