A Taste of The Northern Outer Banks: Make Your Own She-Crab Soup

January 23, 2025

Chilly days call for warm soups and chowders to warm our hearts and our bodies. Although the weather may be showing us winter temperatures, we can always bring a taste of Corolla and the beach into our homes while we await our time on the beaches of The Northern Outer Banks.

One famous dish you will find on the beach is She Crab Soup!

To prepare this delicious and savory dish, we have included a helpful step-by-step guide:

Items needed: 

  • Stock pot or Dutch oven
  • Whisk
  • Spoon
  • Measuring cups/spoons

Ingredients:

Soup Base:

    • 4 tablespoons unsalted butter
    • 1 small onion, finely chopped/grated
    • 1 celery stalk, finely chopped/grated
    • 1 small carrot, finely chopped/grated
    • 2 cloves garlic, minced
    • 1/4 cup all-purpose flour
    • 2 cups chicken or seafood stock (preferably homemade or low-sodium) *This is a preference, or use whichever is available
    • 2 cups whole milk
    • 1 cup heavy cream
    • 1/2 cup dry sherry (optional but traditional)
    • 1/2 teaspoon Old Bay seasoning (optional)
    • Salt and freshly ground black pepper, to taste

Crab Meat:

    • 1 pound lump crab meat (fresh or canned, preferably backfin or blue crab)
    • 2 tablespoons crab roe (if available, optional but adds to the authentic flavor)

Optional Garnish:

    • 2 tablespoons chopped fresh parsley or a few sprigs of dill
    • Crumbled crackers (optional, for added texture)
    • A drizzle of sherry (optional)

Instructions:

    1. Making a Roux:
      • In your large pot or Dutch oven, melt the butter over medium heat. Once the butter has melted, add the chopped onion, celery, and carrot. Sauté for about 5 minutes, or until the vegetables are softened.
      • Add the garlic and cook for another minute.
      • Stir in the flour, and cook, stirring constantly, for 2-3 minutes to make a roux. The flour will help thicken the soup. A roux is paste-like when it is finished.
    2. Additional Ingredients:
      • Gradually whisk in the chicken or seafood stock, making sure the mixture remains smooth. Once the stock is fully incorporated, add the milk and bring the mixture to a simmer.
      • Reduce the heat to low and cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
    3. Add the Crab Meat:
      • Stir in the lump crab meat, making sure to gently break up any large clumps. If you have crab roe, add it now and stir gently.
      • Season the soup with Old Bay seasoning (if using), salt, and pepper to taste. Let the soup simmer on low heat for another 5-7 minutes to allow the flavors to meld together.
    4. Make it Creamy:
      • Stir in the heavy cream and dry sherry. Adjust seasoning if necessary.
      • Heat through, but do not allow the soup to boil after adding the cream.
    5. Serve:
      • Ladle the soup into bowls. Optional garnish with freshly chopped parsley, a few crumbles of crackers for texture (if desired), and a drizzle of sherry for an extra touch of flavor.

We hope that you enjoy this She Crab soup. Please tag The Northern Outer Banks in your photos showing off your culinary creation by using #TheNorthernOBX or #CorollaNC on your Instagram post for a chance to be featured!

Not in the mood to make yourself, find other great local dishes at our restaurants when visiting The Northern Outer Banks.