Virginia Beach-Inspired She-Crab Soup with Sherry
A rich, creamy soup featuring crab meat and crab roe, enhanced with a splash of dry sherry to capture the regional essence of Virginia Beach seafood. This american-inspired soups ready in about 40 minutes pairs lump crab meat, crab roe, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz lump crab meat
- 2 tbsp crab roe
- 4 tbsp unsalted butter
- 2, minced shallots
- 1 stalk, minced celery
- 3 tbsp all-purpose flour
- 2 cups half-and-half
- 3 cups chicken stock
- 1/4 cup dry sherry
- 1 tsp Old Bay seasoning
- to taste salt
- 1/4 tsp white pepper
- 1 tbsp, chopped chives
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, melt 4 tbsp unsalted butter over medium heat. Add 2 minced shallots and 1 minced celery stalk, sautéing for 3-4 minutes until translucent and fragrant.
- Step 2: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux without browning.
- Step 3: Gradually whisk in 3 cups chicken stock and 2 cups half-and-half, bringing the mixture to a gentle simmer while stirring until the soup thickens, about 5 minutes.
- Step 4: Add 8 oz lump crab meat, 2 tbsp crab roe, 1 tsp Old Bay seasoning, 1/4 tsp white pepper, and salt to taste. Simmer gently for 10 minutes to meld flavors.
- Step 5: Remove from heat and stir in 1/4 cup dry sherry. Ladle the soup into bowls and garnish each with 1 tbsp chopped chives before serving.
Frequently asked questions
How long does Virginia Beach-Inspired She-Crab Soup with Sherry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Virginia Beach-Inspired She-Crab Soup with Sherry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lump crab meat from drying out.
Can I substitute ingredients in Virginia Beach-Inspired She-Crab Soup with Sherry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Virginia Beach-Inspired She-Crab Soup with Sherry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Virginia Beach-Inspired She-Crab Soup with Sherry?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
