Go Back
+ servings
She Crab bisque
Print Recipe
5 from 15 votes

She Crab Soup

Prep Time10 mins
Cook Time25 mins
Course: Soup
Cuisine: Southern
Servings: 6
Calories: 316kcal
Author: Cynthia


  • 4 Tablespoons unsalted butter
  • 2 shallots diced
  • 1 small carrot diced
  • 2 stalks celery diced
  • 1/4 cup red bell pepper diced
  • 1/2 cup dry white wine
  • 1/4 cup white rice
  • 2 Tablespoons Tomato paste
  • 2 teaspoons Old Bay seasoning
  • 3/4 teaspoon Worcestershire sauce
  • Pinch of nutmeg
  • Kosher salt and white pepper to taste
  • 2 cups clam juice (bottled)
  • 2 1/2 cups chicken stock
  • 1 lb. fresh crab meat
  • 1/2 cup heavy cream
  • 1/2 cup dry sherry
  • Fresh chopped parsley and paprika for garnish


  • Melt butter over medium low heat, add shallots, celery, carrots and bell pepper, and sauté until translucent, about 5 minutes.
  • Deglaze pan with 1/2 white wine, scrapping up any browned bits.
  • Whisk in clam juice and chicken broth (or fish stock), rice, tomato paste, Worcestershire, Old Bay seasoning, nutmeg and salt and pepper to taste. Bring to a simmer, cooking until vegetables are tender and rice is very soft, about 10-15 minutes. Remove from heat.
  • In batches to avoid burning yourself, puree crab soup in a blender until smooth. Once soup is pureed, bring it back to a simmer over a medium low heat.
  • Add in crab meat, and whisk in 1/2 cup of heavy cream. Cook just until hot, adding 1/2 cup sherry the last 2-3 minutes for additional flavor. If necessary, thin soup with additional broth to desired thickness.
  • Ladle into soup bowls, garnish with fresh chopped parsley and a dash of paprika and an additional shot of sherry if desired.


Instead of 5 cups clam juice and chicken stock, you can substitute fish stock. 


Serving: 1g | Calories: 316kcal | Carbohydrates: 16g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 853mg | Potassium: 474mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2288IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 1mg