This Easy Instant Pot South Carolina She-Crab Soup is rich, creamy, and full of sweet crab flavor with a hint of sherry. Ready in minutes, it’s a comforting seafood soup perfect for dinner or special occasions.
Warm up with this Easy Instant Pot South Carolina She-Crab Soup, a creamy, flavorful seafood classic made simple.
Packed with tender crab meat, a touch of sherry, and rich, velvety broth, it delivers all the comforting flavors of the Lowcountry without hours of prep.
Perfect for a cozy weeknight dinner or a special occasion, this soup comes together quickly in your Instant Pot.
Why You Will Love This Recipe!
- Creamy, rich, and packed with sweet crab flavor.
- Ready in a fraction of the time thanks to the Instant Pot.
- Elegant enough for special dinners yet simple for weeknights.
- Made with easy, accessible ingredients without sacrificing flavor.
- Perfectly balanced with a touch of sherry for authentic Lowcountry taste.
Some of my other favorite Instant Pot Soup Recipes are INSTANT POT COPYCAT PANERA’S BROCCOLI AND CHEDDAR SOUP, INSTANT POT CURRIED PUMPKIN SOUP, INSTANT POT CHICKEN POT PIE SOUP, and INSTANT POT FRENCH ONION SOUP.
Ingredients Needed
- Butter: Adds rich flavor and helps sauté vegetables evenly
- All-Purpose Flour: Thickens the soup into creamy, velvety consistency
- Onions: Provides aromatic sweetness and depth of flavor to soup
- Celery: Adds mild savory flavor and subtle crunch to base
- Minced Garlic: Infuses soup with warm, fragrant garlic flavor
- Salt: Enhances all flavors in the creamy crab soup
- Half and Half: Lightens creaminess while maintaining rich, smooth texture
- Heavy Cream: Makes the soup luxuriously rich and velvety
- Chicken Broth: Forms savory base, adding depth and balanced flavor
- Old Bay Seasoning: Classic seasoning giving authentic crab soup taste
- Hot Pepper Sauce: Adds a mild kick and subtle heat flavor
- Worcestershire Sauce: Boosts umami for deeper, savory, complex taste
- Lump Crabmeat: Sweet, tender crab pieces that define the soup
- Sherry Wine: Adds subtle sweetness and traditional Lowcountry flavor
- Serve With: Fresh Lemons, Dill, or Chives: Bright garnishes enhance flavor and visual appeal
How To Make Easy Instant Pot South Carolina She-Crab Soup
Step One: Set your Instant Pot to sauté, then add the butter. Once melted, whisk in the flour to create a roux.
Step Two: After the roux is combined, add onions, celery, and garlic. Sauté for about 4 minutes until the onions are soft and fragrant.
Step Three: Slowly whisk in the half-and-half, cream, and chicken broth, continuing to sauté until the mixture begins to simmer. Stir in the sherry, salt, Old Bay seasoning, Worcestershire sauce, and hot sauce for flavor.
Step Four: Let the soup simmer for about 20 minutes. Add the crabmeat, stir to combine, and cook for an additional 10 minutes. Ladle the soup into bowls and garnish with fresh herbs before serving.
Easy Instant Pot South Carolina She-Crab Soup Recipe Tips
- Use lump crab meat: For the best texture and sweet crab flavor.
- Don’t overcook the crab: Add it near the end to keep it tender and delicate.
- Adjust creaminess: Use half-and-half or heavy cream to reach your preferred richness.
- Balance seasoning: Taste and adjust Old Bay, Worcestershire, or hot sauce to suit your heat preference.
- Optional garnishes: Fresh dill, chives, or a squeeze of lemon brighten the flavors.
Storing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: For longer storage, freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator before reheating.
- Reheating: Gently warm on the stovetop or in the microwave over medium heat, stirring occasionally to prevent scorching. Avoid boiling to keep the crab tender.
How To Make Crockpot She Crab Soup
To make Crockpot She-Crab Soup, start by sautéing onions, celery, and garlic, then whisk in flour to create a roux. Transfer the roux to the crockpot, add broth, cream, seasonings, and crab meat, and cook on low for 3–4 hours until rich and creamy.
Easy Instant Pot South Carolina She-Crab Soup Recipe Faqs
Can I use refrigerated or frozen crab meat? Yes! Just thaw frozen crab meat completely before adding to the soup to ensure even cooking.
Can I make this soup ahead of time? Absolutely! Prepare the soup and refrigerate for up to 3 days. Reheat gently on the stovetop before serving.
Can I freeze this soup? Yes, store in a freezer-safe container for up to 1 month. Thaw in the refrigerator before reheating.
How do I keep the crab tender? Add the crab meat toward the end of cooking and avoid boiling the soup once the crab is in.
Can I make it spicier? Yes! Increase the hot sauce or Old Bay seasoning to taste.
Can I substitute half-and-half for heavy cream? Yes, half-and-half works, but the soup will be slightly less rich and creamy.
What can I serve with this soup? Serve with fresh lemon wedges, crusty bread, or sprinkle fresh herbs like dill or chives for extra flavor.
More Easy Soup Recipes
INSTANT POT COPYCAT PANERA’S BROCCOLI AND CHEDDAR SOUP
INSTANT POT CURRIED PUMPKIN SOUP
NINJA FOODI SOUTHWESTERN CHILI
INSTANT POT CHICKEN POT PIE SOUP
INSTANT POT CREAM OF BUTTERNUT SQUASH SOUP
NINJA OR INSTANT POT EGG DROP SOUP
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Easy Instant Pot South Carolina She-Crab Soup
Description
Ingredients
- 5 tablespoons butter
- 5 tablespoons flour
- 1 medium onion, peeled and diced
- 1 stalk celery, peeled and diced
- 2 teaspoons garlic, minced
- 1 teaspoon salt
- 2 quarts half and half cream
- 1 pint heavy cream
- 1 cup chicken broth
- 2 tablespoons Old Bay Seasoning (optional)
- 1 teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1.5 pounds lump crabmeat
- 1/2 cup sherry wine
Optional Serve With: A squeeze of fresh lemon, fresh dill, and/or fresh chive
Instructions
- Start by turning your Instant Pot to saute', then add 5 tablespoons butter in. Once it melts, stir in the 5 tablespoons flour to make a rue.
- Once it's all mixed in, add the 1 medium onion, 1 stalk celery, and 2 teaspoons garlic, and continue to saute until the onion is softened for about 4 minutes.
- Then gradually whisk in the 2 quarts half and half cream1 pint heavy cream and 1 cup chicken broth then continue to saute until it starts to simmer. Add the 1/2 cup sherry wine 2 tablespoons Old Bay Seasoning (optional), 1 teaspoon salt, 2 teaspoons Worcestershire sauce, and 1 teaspoon hot pepper sauce.
- Then continue to simmer for about 20 minutes. After 20 minutes, add the 1.5 pounds lump crabmeatand mix well. Continue to cook for another 10 minutes.
- Then ladle into bowls, serve with some fresh herbs as a garnish.
Equipment
- Instant Pot, or Pressure Cooker
- Ladle
Notes
Nutrition
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Carrie
Made this today – thanks for the recipe. It was a great starting point although we had to almost triple the spices and seasonings to get it to our desired taste. It’s a keeper, for sure!
Jennifer Truong
I definitely agree that way more seasoning is needed. However, this recipe was very helpful in getting me started.