She Crab Soup with Riverbench Reserve Chardonnay

She. Crab. Soup. It’s on our tasting notes, and everyone always asks about it. She Crab Soup, which can be made with any lump crab meat, is a thick, creamy, comforting soup that you’ll fall in love with, especially when paired with our toasty Chardonnay. If you’ve visited the South, you may have tasted it, with a bit of sherry drizzled on top. It’s totally easy to make- try this at home any night of the week! This recipe is adapted from Frances Hamby’s from Charleston, SC.

• 8 tbsp. butter
• ½ cup flour
• 4 cups milk
• 2 quarts half and half
• 3 ribs of celery, grated
• 1 small onion, grated
• 1 tbsp. Worcestershire
• 2 tsp. Tabasco
• 1 tsp. ground paprika
• 1 tsp. dry mustard
• 1 tsp. salt
• ½ tsp. pepper
• ½ cup sherry
• 1 ½ lbs. crab meat

Melt butter in a large stockpot until foamy. Whisk in flour and cook 4 minutes until smooth. Add milk and half and half slowly, then bring to a boil.

In a separate pan, sauté the celery and onion in a bit of butter. Add to milk mixture and cook 20 minutes. Add Worcestershire sauce, Tabasco, paprika, mustard, salt and pepper. Slowly pour in sherry. Fold in crab meat and simmer another 5 minutes. Serves about 12.