Blue Crab Soup with Spring Onions and Corn

By: Hannah Lee Leidy
She-Crab Soup
Photo by Jonathan Boncek

recipe heading-plus-icon


2-4 servings


  • ½ cup shallots, minced
  • 1½ cups white and light green part of spring onion, cut into thin semi-circles
  • 2 teaspoons salt
  • ¼ pound butter
  • 1½ cups white corn, cut off cob
  • ½ cup water
  • 1 quart chicken stock
  • 6 large garlic cloves, peeled and scored
  • 8 tablespoons jumbo lump blue crab, gentle cleaned of shell
  • 16 fresh thyme buds
  • Several grinds of white pepper
  1. Sweat shallots, spring onions, and salt in butter in a deep stock pan until tender.
  2. Add corn and water. Simmer 2-3 minutes.
  3. Add chicken stock and bring to a simmer, and add crab and thyme. Float garlic in the soup at the very last minute for a blast of fresh garlic flavor, but remove before serving.
  4. A serving option is to add a small ravioli or gnocchi to the soup as a dumpling will give the dish more body (but it is plenty flavorful as it is!). Grind fresh white pepper to finish.
  • from Chef Frank Lee of SNOB in Charleston, South Carolina

Leave a Reply

Be the first to comment.