She Crab Soup

  • 6 female hard shelled crabs
  • ½ cup celery chopped
  • ½ cup onion chopped
  • ½ cup tomato chopped
  • 6 cloves garlic chopped
  • ½ cup scallions chopped
  • ½ cup carrots chopped
  • 1 teaspoon cayenne pepper
  • Salt and pepper
  • 1 small can tomato paste
  • 1 cup canned or frozen thawed corn
  • ¼ cup parsley chopped
  • 2 ounces butter
  • 2 ounces evoo
  • 1 cup half and half or butter milk ( I prefer the half and half on this one)
  • 1 pound of back fin or lump crab meat (They are two names for the same thing)
  • Chives chopped for garnish
  • Optional*  ½ cup sherry ( Not cooking sherry but the stuff you would drink)


Take  the crabs and remove the shell and clean properly.  You can have your fish monger clean them but  make sure that he takes out the feathery gills, gall sack and egg flap underneath the crab.  The crabs and shells should be gently rinsed in cold water.  Also make sure that he returns the shells, to be used in the stock and in another dish( Stuffed Crab shells).  Break the cleaned crab in half so you have ½ the crab with 1 claw on each half.  Place the crab pieces and the shells in about 1 ½ quarts of water in a sauce pan.  Cover and allow to boil slowly for about 30 minutes.  Remove the crab parts and shells with tongs and place in separate bowls.  If you do not plan to make stuffed crab shells with the empty cooked shells, you can put them in a freezer bag and save them for a later date.


In a large heated pot, add the evoo and butter.  Add celery, onions, tomatoes, garlic, carrots, scallions and parsley.  Allow to cook vegetables down a little.  Add cayenne pepper, salt, pepper, and tomato paste. Mix well.  Add corn and mix.  Add all of the crab pieces into the pot and follow with about ½ the liquid crab stock.  Stir and allow to simmer.  You can add more stock if needed but about half should do the trick. Add crab meat, stir and serve.  Make sure every bowl gets at least one crab piece and a generous amount of the “stuff” at the bottom of the pot.  Garnish with chopped chives.

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