She-Crab Soup Recipe

(Pacific Northwest)

This She-Crab Soup Recipe is an East Coast classic that came from the wife of one of the largest soft-shell crab producers in the state of Virginia. She uses crab roe in her recipe, however, you'll have to pick your own crab roe as it isn't sold commercially.

Crab roe (crab eggs) is the firm, bright orange mass (and sometimes greenish fat) that is found between the halves of the female crab after the shell has been removed. If you get the greenish fat mixed in with the orange roe, it's "ok" and will not hurt the taste of this dish. The authors of Louisiana Seafood Bible, The: Crabs highly suggest using the raw crab roe instead of using the roe picked from boiled crabs in this unique She-Crab Soup recipe...


  • 3 quarts-Milk

  • 1/4 Pound-Butter (stick)

  • 1/2 cup-finely chopped Onion

  • 8 ounces-Crab Meat

  • 3 ounces-Raw Crab Roe

  • 1/2 teaspoon-Paprika

  • 3/4 cup-Flour

  • Salt and Pepper to taste

  • 1/4 cup-Sherry


Heat the milk until it is hot, but not boiling.

Melt the butter in another saucepan.

Add the onion to the butter and simmer for a few minutes. Add in the crab meat and roe, stir, and add the paprika.

Fold in the flour, stir for a few more minutes. Pour the heated milk into the mixture; blend well.

Add the salt and pepper to taste, then, add the sherry. Simmer for at least 25-30 minutes.

This She-Crab Soup Recipe serves 6.

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