Gluten-Free She Crab Soup Recipe

Introduction

She Crab Soup is a rich, creamy Southern classic that celebrates the delicate sweetness of fresh crabmeat. This gluten-free version keeps all the comforting flavors while ensuring it’s suitable for those avoiding gluten. Perfect for a cozy dinner or special occasion.

Ingredients

• 1 pound (454g) crabmeat, picked over for shells (jumbo lump if you can get it)
• ½ cup (113g) butter
• ½ cup (60g) cornstarch (arrowroot, potato starch, or xanthan gum-free gluten-free flour blend can be substituted)
• 2 teaspoons Old Bay seasoning, or more to taste
• 6 cups (1½ qts or 1.44l) half and half (equal parts heavy or double cream and whole milk can be substituted)
• Dry sherry to taste
• Salt and pepper to taste

Instructions

1. Step 1: In a large saucepan over medium heat, melt the butter. Add the cornstarch and 2 teaspoons of Old Bay seasoning, then whisk continuously until smooth, about 1–2 minutes.
2. Step 2: Slowly pour in the half and half while continuously whisking, adding it a little at a time to prevent lumps, until fully incorporated.
3. Step 3: Bring the mixture to a boil, then reduce the heat to low. Stir in the crabmeat using a spoon to keep the lumps intact. Stir frequently to avoid burning on the bottom.
4. Step 4: Simmer on low heat for 30–45 minutes, or until the soup thickens and is heated through.
5. Step 5: Adjust seasoning by adding more Old Bay, salt, and pepper to taste. Stir in dry sherry to your preference.
6. Step 6: To serve with a decorative touch, dip bowl rims in dry sherry then in Old Bay seasoning. Serve with extra sherry on the side and gluten-free crackers if desired.

Tips & Variations

• For a thicker soup, use a gluten-free flour blend instead of cornstarch or add a bit more cornstarch gradually while cooking.
• Using jumbo lump crabmeat preserves large, tender pieces for a more luxurious texture.
• If you prefer a dairy-free version, substitute the half and half with coconut cream mixed with dairy-free milk alternatives.

Storage

Store the soup covered in the refrigerator for up to 3–4 days. Reheat gently over medium-low heat, stirring occasionally to prevent scorching. Avoid boiling when reheating to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crabmeat for this soup?

Yes, frozen crabmeat works well. Just thaw it completely and drain any excess liquid before adding it to the soup.

Is dry sherry necessary?

Dry sherry adds a subtle depth and enhances the flavor, but it can be omitted or replaced with a splash of white wine or a little lemon juice if preferred.

Gluten-Free She Crab Soup Recipe

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★★★★★

5 from 105 reviews

A rich and creamy gluten-free She Crab Soup featuring jumbo lump crabmeat in a smooth, seasoned half-and-half base thickened with cornstarch. This traditional Charleston-inspired soup is finished with a touch of dry sherry and Old Bay seasoning, offering a luxurious, comforting seafood dish perfect for a special occasion or cozy dinner.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American Southern
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Crab and Seasonings

• 1 pound (454g) crabmeat, picked over for shells (jumbo lump if available)
• 2 teaspoons Old Bay seasoning, or more to taste
• Salt and pepper to taste
• Dry sherry to taste (for seasoning and rim garnish)

Soup Base

• ½ cup (113g) butter
• ½ cup (60g) cornstarch (arrowroot, potato starch, or xanthan gum-free gluten-free flour blend can be substituted)
• 6 cups (1½ qts or 1.44 liters) half and half (equal parts heavy or double cream and whole milk can be substituted)

Instructions

1. Prepare the roux base: In a large saucepan over medium heat, melt the butter. Add the cornstarch and 2 teaspoons of Old Bay seasoning, then whisk continually until smooth and combined, about 1-2 minutes.
2. Add the half and half: Slowly pour the half and half into the saucepan in a thin stream while continuously whisking to avoid lumps. Continue whisking until the mixture is smooth and fully incorporated.
3. Cook the soup: Bring the mixture to a boil, then reduce the heat to low. Add the crabmeat gently, and switch to a spoon to carefully stir, preserving the integrity of the crab lumps. Stir frequently to prevent burning on the bottom of the pot. Simmer the soup on low heat for 30-45 minutes until it thickens and is heated through.
4. Season and serve: Adjust the seasoning by adding more Old Bay and dry sherry to taste. For an optional garnish, rim soup bowls by dipping them first in sherry and then in Old Bay seasoning. Serve the soup hot with extra sherry on the side and gluten-free crackers if desired.
5. Storage and reheating: The soup can be made 3-4 days in advance. Store covered in the refrigerator and reheat slowly over medium-low heat to preserve texture and flavor.

Notes

• Use jumbo lump crabmeat for best texture and flavor.
• If cornstarch is unavailable, arrowroot or potato starch can be substituted as gluten-free thickening agents.
• Dry sherry enhances the traditional flavor but can be omitted if preferred.
• Ensure continuous stirring during cooking to prevent lumps and burning.
• This soup is best served hot with gluten-free crackers as a side.

Keywords: She Crab Soup, Gluten Free Soup, Crab Soup, Southern Soup, Creamy Crab Soup, Low Gluten Soup, Seafood Soup