A cross between a chowder and a bisque, this rich soup includes the crab roe, or eggs, found in female or "sook" crabs in the late spring and early summer.
She-Crab Soup
Ingredients
This traditional Lowcountry soup is considered Charleston's signature dish.
Yield: serves 4
Ingredients
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10 boiled she-crabs
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3 scallions, finely chopped
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3 ribs of celery, finely chopped
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2 tbsp. butter
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1 tbsp. flour
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Pinch mace
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Salt and pepper
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3 cups hot milk
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1 cup cream
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Worcestershire sauce
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Sherry
Instructions
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Pick the meat and roe from she-crabs. Set aside in separate bowls.
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Cook scallions and celery in butter for 10 minutes. Add flour, mace, and salt and pepper. Stir and cook for 5 minutes.
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Add crabmeat, milk, cream, and a splash of worcestershire sauce; cook over very low heat for 45 minutes. Taste and correct seasonings.
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Crumble the roe in the bottom of each bowl, then ladle in the hot soup. Garnish with a spoonful of sherry.
- Pick the meat and roe from she-crabs. Set aside in separate bowls.
- Cook scallions and celery in butter for 10 minutes. Add flour, mace, and salt and pepper. Stir and cook for 5 minutes.
- Add crabmeat, milk, cream, and a splash of worcestershire sauce; cook over very low heat for 45 minutes. Taste and correct seasonings.
- Crumble the roe in the bottom of each bowl, then ladle in the hot soup. Garnish with a spoonful of sherry.
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