A full-bodied creamy crab soup that can be served with lemon for added tartness.

Classic She Crab Soup Recipe

Image courtesy: flickr.com/photos/mohamed5000/


  • 3 tablespoons margarine
  • 1 green onion, minced
  • 1 stalk celery, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups fish stock
  • 2 cups milk
  • 2 cups heavy whipping cream
  • 1 1/2 pounds crabmeat, flaked
  • 1/4 cup sherry
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 2 cups hard-cooked eggs (optional)
  • 1/2 teaspoon paprika
  • 6 slices lemon (optional)


Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool.

Press the yolks of hard-boiled eggs through a sieve and set aside.

In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.

Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.

Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.