She-crab Soup

She-crab Soup - Fresh On The Menu Recipe
  • 2 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1½ cups half-and-half cream
  • 4 teaspoons finely grated onion
  • ¾ teaspoon Worcestershire sauce
  • Salt and white pepper to taste
  • ¼ teaspoon ground mace
  • ¼ teaspoon red (cayenne) pepper
  • ¼ teaspoon grated lemon zest (rind) 
  • 1½ pounds flaked blue crab meat*
  • ¼ cup crab roe**
  • 3 tablespoons dry sherry
  • 1 tablespoon finely-chopped fresh parsley leaves

Charleston Grill

Chef: Michelle Weaver


224 King St, Charleston, SC 29401, USA

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*If you live in parts of the country where blue crab is not available, other types of crab meat, such as Dungeness, snow, king or rock crab, may be substituted.

**Crab roe are the eggs harvested from the female blue crab. The addition of crab roe tints the soup orange and enriches its crabby flavor. Two crumbled hard-cooked egg yolks may be substituted for the crab roe.

In a large, heavy pot over low heat, melt butter, then add flour and blend until smooth. Slowly add milk and half-and-half cream, stirring constantly with a whisk; cook until thickened. Add onion, Worcestershire sauce, salt, white pepper, mace, cayenne pepper and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crab meat and crab roe or crumbled hard-cooked egg yolks. Simmer, uncovered, for 5 minutes. (If the soup appears about to boil, remove the pan from the heat for a minute or so, then return.) Remove from heat and add sherry, stirring to mix. Let sit for 3-4 minutes before serving.

To serve, pour the soup into individual heated soup bowls, dividing the crab meat and roe equally into each bowl. Sprinkle with parsley, and serve immediately.

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