Best 2 Charleston She Crab Soup Recipes
The Charleston She Crab Soup is a dish that has been a staple in the culinary heritage of the Charleston region for centuries. Its origins can be traced back to the Gullah people, who inhabited the coastal areas of South Carolina and Georgia. Over the years, it has evolved into a beloved delicacy enjoyed by locals and visitors alike. The soup is characterized by its creamy, flavorful broth, delicate crab meat, and the subtle sweetness of corn. Whether served as a starter or a main course, the Charleston She Crab Soup is a true representation of the unique flavors and culinary traditions of the Lowcountry.
Here are our top 2 tried and tested recipes!
CHARLESTON SHE-CRAB SOUP
Adapted from "Charleston Receipts" and attributed to Mrs. Henry Church, this is an authentic she crab soup recipe. Mrs. Church shares a 'secret'--if unable to obtain she crabs and thus have no roe, crumble the yolks of hard boiled eggs in the bottom of the soup plates. Please note there is a difference between the egg-bearing female crabs who carry their eggs outside their shells and which are generally illegal to be harvested, and the she crabs which contain roe within their shells and which are legal. These are available via mail order from several seafood houses in the Carolinas and Georgia. Please also note that the spicing of the soup is very mild but very traditional--if you prefer it to be more highly spiced, you can of course add more and additional spices.
Provided by Chef Kate
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers and make sure that the amount of water does not touch the bottom of the top of the double boiler.
- Melt butter in the top of a double boiler and blend with the flour until smooth.
- Add the milk gradually, stirring constantly.
- Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes.
- To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl.
- Add soup and top with a dollop of whipped cream.
- Sprinkle with parsley and/or paprika.
CHARLESTON SHE CRAB SOUP
I found an old trivet that has this recipe embossed on it. If you cannot get crab roe, omit it from the recipe. We toss crabs with eggs back in the water.
Provided by Miss Fannie
Categories < 30 Mins
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in double boiler and blend in flour until smooth. Add milk gradually, stir constantly. Add everything else except sherry. Cook slow over hot water for 20 minutes. When ready to serve put 1 tablespoon of warm sherry in each bowl.
Nutrition Facts : Calories 473.5, Fat 33.3, SaturatedFat 17.2, Cholesterol 527.5, Sodium 1222.8, Carbohydrate 16.5, Fiber 0.5, Sugar 0.8, Protein 24.3
Tips:
- Use the freshest ingredients possible. This will make a big difference in the flavor of your soup.
- Don't be afraid to experiment with different types of crab. You can use blue crab, Dungeness crab, or even canned crab meat.
- Be careful not to overcook the crab. Overcooked crab will be tough and chewy.
- Add the sherry at the end of cooking. This will help to preserve its flavor.
- Serve the soup immediately with crackers or crusty bread.
Conclusion:
Charleston She-Crab Soup is a delicious and easy-to-make soup that is perfect for a special occasion or a casual meal. With its rich, creamy broth and tender crab meat, this soup is sure to please everyone at your table. So next time you're looking for a delicious and satisfying soup, give Charleston She-Crab Soup a try!
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