She Crab Soup

Locally-famous for its She Crab Soup — not to mention tons of other locally-caught seafood — Sea Captain's House is one of the most iconic restaurants in Myrtle Beach. Chef Gary shares his take on this classic southern dish, noting that the key to creating this savory soup is using good quality crabmeat to obtain the desire quality of soup.

Prep time:
15 minutes
Cooking time:
120 minutes
Yields 1 Gallon
2 large
Onions finely diced or pureed in a food processor
1 cup
Clarified butter
2 cups
All-purpose flour
2.5 quarts
Half & Half
1 quart
Heavy Cream
1 1/2 teaspoons
1 cup
Good Quality Sherry, such as Dry Sack
1 pound
Fresh Atlantic blue crab meat, well picked of any shell
To Taste
Salt & pepper
Step 1
Cook Onions
In large stockpot, cook onions in butter until very soft, approximately 25 minutes.
Step 2
Reduce Heat
Reduce heat to low, add the flour, stirring until well blended.
Step 3
Cook on Low
Cook on low heat, stirring frequently, for 20 minutes.
Step 4
Add Cream
Add the half and half and heavy cream, continue stirring.
Step 5
Simmer with Sherry
Add the mace and Sherry, simmer 45 minutes, stirring frequently.
Step 6
Season Soup
Correct the seasoning with salt and pepper, let simmer for another 20 minutes, stirring frequently.
Step 7
Mix in Crabmeat
Add the crabmeat and simmer for 5 minutes.
Step 8
Ladle into soup bowls and serve immediately, topped with a splash of sherry.

About the Chef

Gary Smith

Sea Captain's House

Chef Gary Smith, a Charlotte, NC native, has been the executive chef at Sea Captain's House since 2019 and is arguably a certified czar of deliciousness. His dishes starring fresh fish are phenomenal.

Read Chef Profile
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