Aunt Anna’s She Crab Soup

Photo by Marni Rothschild Durlach

recipe heading-plus-icon


12−16 servings

  • 1 onion
  • ½ stick unsalted butter (4 tablespoons)
  • 1 pound of fresh lump crab meat, or more
  • 2 quarts half and half
  • 1 pint heavy cream
  • Worcestershire sauce
  • Salt and pepper
  • Mace (optional)
  • Nutmeg (optional)
  • Cornstarch (if needed to thicken)
  • ½ cup crab roe
  • ¼ cup sherry, plus more for serving
  1.  Sauté onion in butter in a stockpot over medium-low heat. Add crab, warmed half and half, and cream.
  2. Season with Worcestershire sauce, salt, pepper, and a dash of mace or nutmeg, if desired. Stir in a teaspoon or more cornstarch into milk and add if thickening is needed. Add roe and ¼ cup sherry.
  3. Serve hot with additional sherry to taste.
  • from Ben Moïse, Charleston, SC

Leave a Reply

Be the first to comment.