Restaurant Recipes

O'Sullivan's Wharf She-Crab Soup

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Yield: 8 servings


  • 4 quarts + 1 cup Half-and-Half
  • 2 bay leaves
  • 1/2 tablespoon coriander
  • 4 tablespoons curly parsley
  • 3 tablespoons chopped spring and red onions
  • 1 1/2 tablespoons Old Bay Crab Seasoning
  • 4 ounces crab base (stock)
  • 4 ounces cornstarch mixed with 8 ounces Half-and-Half
  • 1 pound crab meat
  • 4 ounces cooking sherry


  1. Heat four quarts Half-and-Half in a double boiler. Before it reaches 140 degrees F, add bay leaves, coriander, parsley, spring and red onions, Old Bay Seasoning and crab base (stock).
  2. While soup is heating, mix cornstarch and 8 ounces of Half-and-Half.
  3. When mixture reaches 140 degrees F, slowly add cornstarch mixture. Use a whisk so it doesn't clump. Allow soup to reach a rich consistency, not too soupy but not as thick as dip.
  4. Add sherry. Allow mixture to heat up again before adding crabmeat.
  5. Fold meat into mixture, trying not to break it apart.
  6. Garnish with Old Bay Seasoning and a clip of green onion.


Posted by LladyRusty at Recipe Goldmine 1/26/2002 2:34 pm.

Source: 13News, Saturday, January 19, 2002 - by Timothy Caramillo, O'Sullivan's Wharf, Norfolk, Virginia

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