This is one of our all-time family favorite recipes! We have it every Christmas Eve because it’s not only easy to make, but delicious and filling. No matter what time of year it is, it’s always a perfect time to make she crab soup!
My Aunt Carrie, who also loves to cook, was in Virginia Beach at a restaurant and loved the She Crab Soup and ended up getting the recipe from the chef. Of course the recipe fed about 25 people, so she broke it down and came up with a recipe that serves about 8-10. It’s a great recipe to make ahead…the longer it sets, the better it gets! Enjoy!
1 ½ cup butter, melted
½ cup onion, chopped
2 celery stalks, chopped
1 ½ cup all-purpose flour
1 gallon 2% milk (or whole milk)
¼ cup Old Bay seasoning (or to taste)
salt and pepper to taste
2 lbs. white back fin or large lump crab meat
Melt butter and sauté onions and celery until tender. Add flour to make a roux. Slowly whisk in milk over medium-low heat. Next, add old bay and salt and pepper. Finally add crab meat. Cook for at least an hour on low heat, uncovered (to prevent from scolding or burning).