Mom's Blue Ribbon She-Crab Soup Recipe From a Born-and-Bred Marylander by Terri Jones

Soups Dinner Lunch Seafood
17 days ago
Mom's Blue Ribbon She-Crab Soup Recipe From a Born-and-Bred Marylander

My family comes from Maryland, and we know how to cook blue crabs in every form: boiled in Old Bay, broiled or fried as crab cakes and baked as crab imperial. But creating a delicious she-crab soup recipe is an artform that few of us have mastered – except my mother!

I’ve had a lot of she-crab soups in restaurants here, there and everywhere, but my mom’s is better than all of them and that’s no exaggeration!Here’s her she-crab soup recipe in her own words and creative punctuation (I did correct her spelling!). This recipe makes a lot!

Note: Be sure not to scrimp on the type or amount of the crab or the sherry.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


  • 1/2 pound butter (2 sticks)
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon mace
  • 1/4 teaspoon nutmeg
  • 24 ounces (3 cups) half and half
  • 24 ounces (3 cups) milk
  • 1 pound backfin crabmeat
  • sherry

Here's how to make it: 

  1. Melt butter, whisking in the flour to make a roux. When the roux is smooth, immediately start adding the milk, half and half then the seasoning. Heat. Add crabmeat and stir constantly to make it creamy.
  2. Add sherry according to taste. (YUM .. YUM ..)

(Old Eastern Shore recipe from the early settlers.)

P.S. This recipe I plan ahead. I have all my dry seasoning measured in a small cup. The milks are poured into measuring cups. You Go Girl!!!! Sooooo good!

Love and kisses, Mom

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Donna John
Crab is one of my favorite things. This sounds heavenly!! Terri Jones
Elisa A. Schmitz 30Seconds
OMGoodness, Terri Jones , what a simple and savory recipe! I can't wait to try this. Many thanks for sharing it, and hugs to you and your mom!
Sherry to taste FTW.

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