Crab meat is simmered with spring onion, celery, fish stock, milk and whipping cream to create this indulgent soup. Serve with thick wodges of fresh bread. Perfect for lunch or dinner.
In college I worked as a waitress in a cajun resturant. The chef served a secret recipie she crab soup that was to die for. I have been looking for a recipie comparable to it and I have finally found it!!!! This is sooooooooo good!!!!! - 21 Jan 2001 (Review from Allrecipes US | Canada)
My boyfriend and I first had she-crab soup on Hilton Head Island and loved it. This soup tasted exactly like it. It is so quick and easy to make, but don't tell him that. (I did not use the eggs.) - 05 Feb 2001 (Review from Allrecipes US | Canada)
Really, really good! Made as directed but had to sub clam juice for the fish stock..no problem there! Since real 'she-crab' soup is made with the roe from females which gives the soup a beautiful pale coral color I did add some cayenne to spice it up a bit and add a little color..yummy! - 16 Oct 2005 (Review from Allrecipes US | Canada)