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Slow Cooker She Crab Soup

Serves: 8
Hands On Time: 
Total Time: 


3 cups milk
1 cup heavy cream
1 pound claw crabmeat
3 tablespoons unsalted butter
2 tablespoons white wine
Zest of 1 lemon
1 teaspoon Old Bay seasoning
1/8 teaspoon ground nutmeg
1/8 teaspoon ground celery seed
3/4 cup crushed butter crackers
2 tablespoons dry sherry
Kosher salt


In the bowl of a slow cooker, combine the milk, cream, half of the crab, butter, wine, lemon zest, Old Bay, nutmeg and celery seed. Cover and cook on low for 4 hours.

Whisk in the cracker crumbs and sherry. Use an immersion blender to puree the soup until smooth, thickened and creamy. (Alternatively, blend the soup in batches in a conventional blender.) Stir in the remaining crab and season to taste with salt. Serve hot.

Photo: Ramona King

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