She-Crab Soup, Virginia Style
A rich cream-based crab soup enriched with crab roe, a Tidewater specialty distinct from its Charleston cousin.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 24
- carbs
- 10
- protein
- 15
- calories
- 320
Instructions
- 1
Melt the butter in a heavy-bottomed pot on the stovetop. Saute the onion and celery until soft.
- 2
Sprinkle in the flour. Cook for 2 minutes to make a light roux (a smooth paste of flour and butter).
- 3
Slowly whisk in the milk and cream. Stir until completely smooth.
- 4
Simmer gently for 15 minutes, stirring occasionally. Do not let the soup boil.
- 5
Stir in the crab meat, crab roe, and mace.
- 6
Simmer for another 5 minutes until heated through.
- 7
Season with the salt and white pepper.
- 8
Remove the pot from the heat. Stir in the sherry just before serving.
Chef's tips
Female crabs with roe give the soup its classic orange color and name. If you cannot find them, use a little fish roe or paprika for color. Stir in the sherry off the heat to keep its rich aroma.
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently over low heat, stirring, without boiling.
Common mistakes to avoid
- •Boiling the cream base, which can make the soup curdle and separate.
- •Leaving out the sherry, which is essential for the traditional flavor.
Serving suggestions
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