She-Crab Soup Recipe

It’s been cool here this weekend, so i though about some soup! How about some crab soup? Better yet, some easy she-crab soup. Below is a good and simple crab soup recipe. The best is a Maryland crab soup recipe.

Try this recipe out and let me know what you think. If you have another crab soup recipe, just let me know what it is.

Note: On Harvesting Atlantic Blue Crab

Today, it is illegal to harvest mature female Atlantic Blue Crabs who are pregnant in an effort to keep the declining population stable. Females have a relatively short window to mate-only about once every fifty days or so in the period immediately after they molt. How do the crabbers sort their catch? By examining the patterns on the abdomens of the Atlantic Blue Crabs, referred to as their “aprons.” Here is a handy guide for the seafaring types who prefer to cook up their own fresh catch. (Saltwater slang included).


“JIMMY” A male blue crab, easily identifiable by his blue-tipped claws and apron shape, a pale, inverted “T.”

“SALLY” An immature female blue crab, identifiable by red-tipped claws and apron shape, a pale “V.”

“SOOK” A mature female crab, identifiable by red-tipped claws and apron shape, which resembles a rosy-brown bell or beehive. Many sooks are carrying eggs that are not yet fertilized, and this is where the majority of today’s crab roe comes from.


2 carrots, roughly chopped

4 stalks celery, roughly chopped

1 medium yellow onion, roughly chopped

2 cups milk

2 cups crab or shellfish stock (recipe below)

1 cup heavy cream

dash of Tabasco sauce

1 tablespoon Worcestershire sauce

1/4 cup sherry

2 tablespoons butter

2 tablespoons flour

2 tablespoons crab roe

1 pound blue crab


  1. Place carrots, celery, and onion in bowl of food processor. Chop until fine.
  2. In medium stockpot, combine milk, stock, cream, Tabasco, Worcestershire, and sherry and bring to a boil.
  3. In a separate small stockpot, heat butter until foaming. Add flour and stir about 2-3 minutes. Just until roux is formed.
  4. Whisk roux into liquid ingredients until smooth and then add chopped vegetables and crab roe. Cook soup over medium heat until thickened. Add crabmeat and serve in warm bowls.

For Crab Stock:


4-6 cups crab shells

1 gallon water

1 bay leaf

2 tablespoons salt


  1. Place crab shells in large stockpot, and add enough water to cover shells. Place over medium heat and cook just below a simmer for 1 hour. Use spoon to skim foam as needed from surface of stock. Do Not Stir.
  2. Add bay leaf and continue to cook for 30 minutes. Add salt and remove from heat.
  3. Strain through fine-mesh strainer or cheesecloth and cool.

* TIP: To obtain crab roe, check with your fishmonger or local specialty food market. Crab roe injects a great deal of seafood flavor and a beautiful yellow hue to any recipe, but be prepared to buy in bulk and reserve extra for future soups and sauces.

Servings: 6

Prep. Time: 5 to 8 Minutes

Stock Time: 1 Hour and 35 minutes

Cook Time: About 15 minutes

Total Time: 1 Hour and 55 minutes to around 2 hours


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