She-Crab Soup
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Shellfish · pescatarian, low-carb
518 cal
28g protein
16g carbs
38g fat
per serving · estimated
Ingredients
- 1/2 lb lump crab meat
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 1 shallot
- 1 1/2 tbsp dry sherry
- 1 tsp old bay seasoning
Method (tap to check — screen stays awake)
- Soften the minced shallot in the butter over low heat without coloring it.
- Whisk in the flour and cook 2 minutes to a pale roux.
- Add the milk gradually, whisking, then the cream, and simmer 10 minutes.
- Season with Old Bay, stir in most of the crab and heat through without boiling.
- Finish with the sherry off the heat and top each bowl with the reserved crab.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.