How to make Low Country She-Crab Soup! The Pride of Charleston SC, Savana Georgia and Low Country!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt 4 tablespoons of unsalted butter in a pot over medium-high heat.

Add 1 small minced white onion and 1 stalk of minced celery to the pot and cook for about 5 minutes until soft, adding a pinch of salt to help sweat the vegetables.

Add 2 large minced garlic cloves and stir for about 1 minute until fragrant.

Stir in 3 tablespoons of all-purpose flour and cook for about 3 minutes to eliminate the raw flour taste.

Whisk in 3.5 cups of fish stock and add all the seasonings: 1.5 teaspoons paprika, 1 teaspoon New Mexican red chili powder, 1 teaspoon Old Bay seasoning, 1/8 teaspoon mace, and 2 bay leaves.

Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes, stirring occasionally.

After 10 minutes, add 2 cups of heavy cream and bring back to a simmer, letting it cook for another 10 minutes until the desired consistency is reached.

If the soup is not thick enough after 10 minutes, let it simmer for an additional 2-3 minutes.

Add 2 tablespoons of dry sherry and about 2 tablespoons of fresh lemon juice, whisking to combine.

Fold in the reserved lump crab meat carefully to maintain lumps, and heat through.

Plate the soup and garnish with extra crab meat, slivered green onions, and a sprinkle of paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens