Charleston She-Crab Soup
A creamy, elegant soup from the South Carolina Lowcountry made with blue crab meat and crab roe. Rich, warming, and perfect for special occasions.
Instructions
- 1
Melt butter in a large, heavy-bottomed pot over medium heat. Add onion and celery, cooking until softened, about 5 minutes.
- 2
Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook the roux.
- 3
Slowly whisk in the milk, then the heavy cream, stirring constantly to prevent lumps.
- 4
Add the mace and Worcestershire sauce. Simmer gently for 15 minutes, stirring occasionally.
- 5
Gently fold in the crab meat and crab roe if using. Heat through for 5 minutes.
- 6
Remove from heat and stir in the sherry. Season with salt and white pepper.
- 7
Ladle into warm bowls and garnish with a sprinkle of paprika and additional sherry if desired.
Chef's Tips
- If crab roe is unavailable, crumbled hard-boiled egg yolk can substitute.
- White pepper is traditional as it doesn't leave visible specks in the creamy soup.
- This soup is even better the next day after the flavors have melded.
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