This She Crab Soup is full of crab meat, cream, seasonings, and a dash of sherry. If you like a hearty, hot soup on a cold day, this recipe will definitely hit the spot.
If you like creamy soups, then you should try this tasty baked potato soup and clam chowder.
This crab soup is a rich and decadent soup that is perfect on a cold winter day. Here is why we love it so much!.
She crab soup is a creamy, decadent soup made with crab meat, roe, sherry, and a variety of vegetables and seasonings It originated in the coastal regions of the American South, especially in Charleston, South Carolina. With its rich, savory flavors, this soup has become popular nationwide.
If you’ve prepared a pot of this scrumptious soup, you may be wondering if you can freeze the leftovers to enjoy later. The good news is, yes you can freeze she crab soup! However, proper freezing and thawing techniques are necessary to maintain the soup’s texture and flavor.
In this comprehensive guide, we’ll provide tips and step-by-step instructions for freezing and thawing she crab soup correctly. We’ll cover
- Benefits of freezing she crab soup
- How to properly store and freeze she crab soup
- Thawing and reheating she crab soup
- Adjustments to make after freezing
- Recommended freezer times
- Serving ideas for thawed she crab soup
Follow these guidelines, and you’ll be able to enjoy delicious, freezer-preserved she crab soup for months to come!
Benefits of Freezing She Crab Soup
Freezing leftover she crab soup provides several advantages
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Longer shelf life: Properly frozen she crab soup can last 2-3 months in the freezer. This gives you plenty of time to enjoy it again and again.
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Easy meals: Thawed she crab soup makes an instant, warming meal. Just reheat and serve!
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Avoid waste: Freezing ensures you can eat all the soup you make, instead of tossing leftovers.
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Share the wealth: Frozen portions make it easy to share she crab soup with family and friends.
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Cost savings: Making large batches of soup and freezing portions saves you money compared to buying pricey takeout soup.
How to Properly Store and Freeze She Crab Soup
Follow these steps for freezing she crab soup correctly:
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Allow soup to cool completely, about 2 hours. Do not freeze piping hot soup.
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Transfer cooled soup to airtight freezer containers or bags, leaving 1-inch headspace. Hard plastic containers or freezer bags work best.
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Seal containers tightly. For bags, remove excess air and seal using a freezer bag sealant.
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Label containers with contents, quantity, and freeze date.
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Place containers in freezer, arranging upright and directly on freezer shelves. Avoid stacking until fully frozen.
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For best quality, consume within 2-3 months. Freeze for up to 6 months at 0°F/-18°C.
Portioning soup into individual or family-size servings makes thawed reheating easier. Wide-mouth containers make scooping out frozen soup simpler.
Thawing and Reheating She Crab Soup
Use these methods to safely thaw and reheat frozen she crab soup:
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Refrigerator thawing: This gentle method prevents texture changes. Place sealed soup in refrigerator at least 12 hours before reheating. Once thawed, use within 3-4 days.
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Cold water thawing: For quicker thawing, submerge sealed soup in cold water, changing water every 30 minutes until thawed. Use immediately after thawing.
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Microwave thawing: Microwave frozen soup in 30 second bursts at 50% power, stirring between sessions, until thawed. Use immediately after thawing.
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Stovetop reheating: For best results, reheat thawed soup gently on stovetop over medium-low heat. Avoid boiling. Stir regularly.
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Microwave reheating: Reheat thawed soup in microwave at 50% power in 1-2 minute intervals until hot, stirring between sessions.
She crab soup can separate slightly during freezing. Gently stir while reheating to re-emulsify. Add cream or milk to adjust consistency if needed.
Adjustments to Make after Freezing
To restore she crab soup’s optimal flavor and texture after freezing, try these tweaks:
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Stir in additional cream, milk or broth to adjust consistency if soup seems thin.
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Add a splash of sherry or white wine if flavor seems flat.
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Season with extra salt, pepper, Old Bay seasoning or lemon juice per taste.
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Gently stir in additional crab meat or roe once soup is reheated.
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Finish with fresh parsley, green onion or other herbs.
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If soup seems greasy, skim excess fat from surface before serving.
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For very smooth soup, use an immersion blender to puree briefly after reheating.
Recommended Freezer Times for She Crab Soup
Here are the recommended maximum freezer times for she crab soup:
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Home freezer (0°F/-18°C): 2-3 months for best quality. Can freeze for up to 6 months.
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Self-defrosting freezer (-10°F/-23°C): 1-2 months for best quality. Can freeze for up to 4 months.
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Chest or upright deep freezer (-10°F/-23°C): 3-4 months for best quality. Can freeze for up to 8 months.
No matter what freezer type you use, consume thawed she crab soup within 3-4 days for food safety. Do not refreeze soup after thawing.
Serving Ideas for Thawed She Crab Soup
She crab soup makes a quick and easy meal or appetizer once thawed. Here are some serving suggestions:
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Garnish with oyster crackers, croutons, or crusty bread for added crunch.
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For a light meal, pair with a side salad or crunchy slaw.
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Offer gluten-free oyster crackers or bread to accommodate dietary needs.
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For special occasions, serve in decorative bowls or teacups.
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For parties, set up a soup bar with assorted toppings like bacon bits, cheeses and green onions.
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For game day snacks, spoon thawed soup into mini bread bowls or mini phyllo cups.
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For an elegant sit-down dinner, start with thawed she crab soup before serving seafood entrees.
She crab soup holds up wonderfully to freezing. Follow these guidelines for safe freezing and reheating. Use frozen soup within recommended time limits for peak quality. Adjust seasonings as needed and add garnishes before serving thawed she crab soup. Now you can enjoy this luxurious soup anytime!
How to Make She Crab Soup
- Saute the vegetables. While the butter is on medium-high heat, add the chopped onion, diced celery, and minced garlic. Stir until the onion becomes translucent.
- Add seasonings. Then add the all-purpose flour, ground nutmeg, black pepper, and Old Bay Seasoning. Give it a quick stir for about one minute.
- Add the sherry. Then turn up the heat and add the dry sherry. Quickly stir and cook for about 2 minutes.
- Simmer the soup. Put in the chicken broth, lemon juice, Worcestershire sauce, bay leaf, salt (or to taste), clam juice, and milk. Give it a stir. Allow to simmer for about 15 minutes.
- Add the crab. Taking out the bay leaf, add the lump crab meat and roe (if you want to). She Crab Soup should be brought back to a simmer for four more minutes and then served.
- Keep the vegetables small. This soup doesn’t have a lot of chunks, so cut the vegetables up pretty small to keep the soup’s smoother texture.
- Add the sherry to the pot after the seasoning and vegetables are cooked. This lets the sherry soften and pull everything from the sides of the pot, bringing all the flavors together.
- Let it simmer. This is an important step for soups because the heat lets the flavors really blend and grow.
- Put the crab in at the very end. If you’re adding crab meat or roe, wait until the very end to keep the pieces whole and from cooking too much.
The soup’s name comes from the fish roe (eggs) that are used to make it. The name comes from the female crab that carries the eggs.
Fresh crab is usually used to make this soup, but it can be hard to find and costs a lot, so we used lump crab meat instead. But either one will work in this recipe.
This she crab soup is flexible enough that you can eat it by itself or with any other dish. Here are a few ways you can do it.
How To Make She Crab Soup – This Soup Will Change Your Life!! mr make it happen
FAQ
How to freeze crab soup?
How do you reheat she crab soup?
What is the difference between crab soup and she crab soup?
Can crab soup spoil?
Can you freeze she crab soup?
Allow the she crab soup to cool completely and then transfer it into an air-tight container. Refrigerate it for up to 2 days. To Freeze Place the cooled soup into freezer-safe bags and freeze it for up to 4-6 months. Let it thaw in the fridge overnight. Reheat it on the stove or in the microwave until warmed through. To Make Ahead
How long can you keep leftover crab soup?
Store leftover crab soup in an airtight container in the fridge for up to 2 days. Reheat leftovers on the stovetop. You can also freeze soup for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop. Make sure you use real lump crab meat or fresh crab meat, not imitation crab.
How long does she crab soup last?
Storing: Store this She Crab Soup in the refrigerator in an airtight container for up to 2 days. Freeze: I would not recommend freezing this soup.
How do you make crab soup without burning yourself?
In batches to avoid burning yourself, puree crab soup in a blender until smooth. Once soup is pureed, bring it back to a simmer over a medium low heat. Add in crab meat, and whisk in 1/2 cup of heavy cream. Cook just until hot, adding 1/2 cup sherry the last 2-3 minutes for additional flavor.