Timber 2 Table - She Crab Soup Recipe

Eaten as an appetizer or with dinner, or even as a main coarse, creamy She Crab Soup is a winner.

She Crab Soup Recipe

60 Min

Prep Time

30 Min

Cook Time





She Crab Soup originated in Charleston, South Carolina, in the early 1900s. The original recipe infused the rich, creamy soup with the roe from female blue crabs that populated local waters. Today, roe-laden females aren't harvested, but the soup is still a popular area dish.

Serve the soup as a main course, or as a side or appetizer for a seafood dinner.

A tip for getting the most meat from your crabs is to squeeze the body of the crab between your thumb and first finger to push the meat from the body, then use a rolling pin to squeeze out any meat from the smaller legs.

Crack every section of the claws to remove all of the meat.


4 tablespoons butter

2 medium shallots, diced

½ cup all-purpose flour

2 cups fish stock

1 quart whole milk

1 pound fresh lump crabmeat, raw or cooked

3 hard-cooked egg yolks, crumbled

1/2 teaspoon black pepper

2 cups heavy cream

½ cup white wine

1 tablespoon salt

1 teaspoon dried oregano

½ cup shredded parmesan cheese

Cooking Instructions

Start by melting the butter in a heavy pan. Add the diced shallots and cook for 3 to 5 minutes until they soften. Add the flour and stir, cooking for another 5 to 10 minutes to form a blonde roux.

Slowly cook the butter, shallots and flour into a blonde roux.

Pour in the cream, wine, parmesan cheese, and crabmeat. Stir well. Add the dried oregano, black pepper and the crumbled egg yolks. Stir and reduce heat to low. Simmer for 10 to 15 minutes. Taste for seasoning and add salt, if needed.