How To Make South Carolina She-Crab Soup

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


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

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

Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.