This delicious soup was continuously voted as the one of the best “She Crab Soup” in the Hampton Roads area for many years and I heartily agree!


½ gallon milk

¼ pound sweet butter (unsalted)

½ cup all purpose flour

dash of nutmeg

dash of cinnamon

dash of ground cloves

salt and pepper to taste

dash of onion powder

dash of garlic powder

1 cup cooking sherry

1 pound backfin crab meat

Cooking Method

In a double boiler, heat milk to steaming (do not allow to boil).

Melt butter in saucepan.

  1. Add flour to melted butter, stirring until lightly browned.

  2. Add steaming milk to butter and flour mixture.

  3. Add sherry, mixing well.

  4. Heat over medium heat for approximately 5 minutes.

  5. Add crab meat and stir gently.

  6. Heat thoroughly for another 5 minutes.

Serve hot.