Virginia Beach-Inspired She-Crab Soup with Sherry

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

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 soup recipe, 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux without browning.
3. 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.
4. 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.
5. 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.