Classic She Crab Soup


  • 2 tablespoons margarine
  • 2/3 green onion, minced
  • 2/3 stalk celery, chopped
  • 1 tablespoon and 1 teaspoon all-purpose flour
  • 1-1/3 cups fish stock
  • 1-1/3 cups Mayfield DairyPure milk
  • 1-1/3 cups Mayfield heavy whipping cream
  • 1 pound crabmeat, flaked
  • 2 tablespoons and 2 teaspoons sherry
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1-1/3 cups hard-cooked eggs (optional)
  • 1/4 teaspoon paprika
  • 4 slices lemon (optional)


Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool. Press the yolks of hard-boiled eggs through a sieve and set aside.

In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook and stir for 2 minutes. Stir in the stock, Mayfield DairyPure milk and cream. Bring to a simmer.

Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.

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