The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Aunt Anna’s She Crab Soup


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.
Print Recipe