Charleston She Crab Soup Recipe
This is a traditionnal soup recipe (halfway between a bisque and a chowder) that is usually cooked with blue crab meat. It was created in Charleston, South Carolina at the beginning of the previous century.
Preparation: 10 minutes
Cooking: 30 minutes
5 servings
- 1 1/2 pounds blue crab meat (or any kind of crab)
- 2 tablespoons butter
- 2 cups light cream
- 1 cup milk
- 1 small onion, finely chopped
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon lemon zest
- 5 tablespoons dry sherry
- 1/2 teaspoon worcestershire sauce
- 1/4 teaspoon mace
- 1 cup crab roe
- 1 teaspoon lemon juice
- 1 tablespoon flour
- 1 teaspoon paprika
- In a large cooking pot, melt butter over low heat and add flour gradually while constantly stirring. Add milk gradually and stir.
- Add the crab, then the rest of the ingredients except sherry then stir slowly for 20-25 minutes over medium-low heat.
- Add sherry and stir.
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