You don’t need to scurry around for She-Crab Soup
because just about every Lowcountry restaurant in South Carolina offers their variation on this wonderfully appetizing dish that may be at its best when enjoyed on a chilly afternoon.
According to the South Carolina Encyclopedia, she-crab soup is described as “a silky, seafood chowder with a European heritage.” Food historians believe that originally she- crab soup was a seafood bisque brought to the New World in the early 1700s by Scottish settlers.
The signature dish of Charleston, the soup is named for the "She Crab," or female crab, which supplies the flavorful orange roe, or eggs, that are a chief ingredient in the soup. A blending of New and Old Worlds and served hot, she-crab soup is often garnished with a sprinkling of the orange crab eggs and by a dollop of a fine, dry sherry.
SHE-CRAB SOUP RECIPE
82 Queen's She-crab Soup
This delicious recipe for she-crab soup is served in Charleston’s most historic restaurant, 82 Queen. Dating back to 1688 when South Carolina was a newly formed colony, the three buildings known as 82 Queen Street are located on the site of the former Schenckingh's Square, once part of the original walled city of Charles Towne. Since 1982, 82 Queen has been providing its guests with gracious Southern hospitality, award-winning wines and authentic fresh Lowcountry cuisine.
- ¼ pound butter
- ¼ pound flour
- 1 cup heavy cream
- 3 cups milk
- 2 cups fish stock or water and fish base
- ¼ pound crab roe
- 1 pound white crabmeat (Special)
- 1 cup chopped celery, lightly sautéed with
- ¼ cup chopped carrots
- ¼ cup chopped onion
- ¼ cup sherry wine
- 1 tablespoon Tabasco Sauce
- 1 tablespoon Worcestershire Sauce
Melt butter, stir in flour to make roux. Add milk and cream. Bring to a boil. Add remaining ingredients, simmer for 20 minutes. Garnish with sherried whipped cream.
Makes 12 Servings.