She Crab Soup Recipe

Name: She Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2-pound fish head (preferably grouper), eyes, gills, and scales removed; 1 medium onion, peeled; 2 ribs celery, including tops; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 3/4 cup chopped green onion, with tops; 2 teaspoons minced garlic; 4 tablespoons (1/2 stick) butter; 3 tablespoons all-purpose flour; 1 cup heavy cream; 1 cup milk; 1 pound crabmeat, picked free of shell; 1/4 cup sherry; 1/2 teaspoon lemon-pepper seasoning; 1 cup freshly grated Parmesan cheese; 1/2 cup chopped fresh chives

Servings: persons

One 2-pound fish head (preferably grouper), eyes, gills, and scales removed
1 medium onion, peeled
2 ribs celery, including tops
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup chopped green onion, with tops
2 teaspoons minced garlic
4 tablespoons (1/2 stick) butter
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 pound crabmeat, picked free of shell
1/4 cup sherry
1/2 teaspoon lemon-pepper seasoning
1 cup freshly grated Parmesan cheese
1/2 cup chopped fresh chives

1
To make fish stock, combine fish head, whole onion, celery, salt, and white pepper in a large pot.
2
Cover with 4 1/2 cups of water.
3
Bring pot to a boil, reduce heat, cover pot, and cook for 30 minutes.
4
Remove fish from pot and allow to cool.
5
Separate fish into pieces that resemble picked crabmeat and set aside.
6
Discard celery and onion from stock.
7
Saute chopped green onion and garlic in butter until tender.
8
Stir in flour, stirring until well blended.
9
Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly.
10
Slowly add cream and milk.
11
Stir in fish and crabmeat.
12
Add sherry and lemon-pepper seasoning.
13
Simmer until piping hot; adjust seasoning (sherry, garlic, salt, and pepper) to taste.
14
Serve in bowls topped with cheese and chives.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: One 2-pound fish head (preferably grouper), eyes, gills, and scales removed, 1 medium onion, peeled, 2 ribs celery, including tops, 1/2 teaspoon salt, and more.

Yes, She Crab Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

She Crab Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions