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.
This traditional Lowcountry soup is considered Charleston's signature dish.
Yield: serves 4
- 10 boiled she-crabs
- 3 scallions, finely chopped
- 3 ribs of celery, finely chopped
- 2 tbsp. butter
- 1 tbsp. flour
- Pinch mace
- Salt and pepper
- 3 cups hot milk
- 1 cup cream
- Worcestershire sauce
- 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.