Mom's Blue Ribbon She-Crab Soup Recipe From a Marylander (20 Minutes) by Terri Kendrick
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My family comes from Maryland, and we know how to cook blue crabs in every form. From boiled in Old Bay, broiled or fried as crab cakes and baked as crab imperial, we got this. 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 seafood soup recipe makes a lot!
Here is your shopping list for my mom's Maryland she-crab soup recipe: backfin crab, butter, flour, salt, crushed red pepper flakes, mace, nutmeg, half and half, milk and sherry. Check out the health benefits of crab.
Note: Be sure not to scrimp on the type or amount of the crab or the sherry.
Here's the note from my mom:
(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
Serve bowls of this high-protein creamy crab soup for lunch or dinner with your favorite soup side dishes.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 1/2 pound butter (2 sticks)
- 1/3 cup flour (all-purpose or gluten-free 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:
- 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. (For a gluten-free soup, use gluten-free flour.)
- Add sherry according to taste. Serve. Store any leftover soup in an airtight container and reheat in the microwave or in a saucepot over low heat.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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