She-Crab Cream of Crab Soup

She-crab soup is a classic dish from the South Carolina Lowcountry. It is a rich and creamy soup made with crabmeat, crab roe, milk or cream, and sherry. The soup is often served as a starter or appetizer, and it is a popular dish during the winter months.

I first had she-crab soup when I was a child. My family was on vacation in Charleston, South Carolina, and we had dinner at a restaurant called The Old Tavern. I remember being amazed by the soup. It was so creamy and flavorful, and the crabmeat was so fresh. I have been hooked on she-crab soup ever since.

She-crab soup is not difficult to make, but it does require some special ingredients. The most important ingredient is crab roe. Crab roe is the orange-colored eggs that are found inside female crabs. Crab roe is what gives she-crab soup its rich and creamy flavor.

If you cannot find crab roe, you can substitute cream cheese. However, the soup will not be as authentic or flavorful.

Here is a recipe for she-crab cream of crab soup:

Ingredients:

• 1/4 cup butter

• 1/2 cup chopped onion

• 1/2 cup all-purpose flour

• 4 cups milk or heavy cream

• 1/2 cup crab roe

• 1 pound crabmeat, picked over for shells and cartilage

• 1/4 cup dry sherry

• Salt and pepper to taste

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.

2. Add the flour to the pot and cook for 1 minute, stirring constantly.

3. Gradually whisk in the milk or cream. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes.

4. Stir in the crab roe and crabmeat. Cook for an additional 5 minutes, or until the crabmeat is heated through.

5. Stir in the sherry, salt, and pepper. Season to taste.

6. Serve hot.

Tips:

• For a richer flavor, use heavy cream instead of milk.

• If you cannot find crab roe, you can substitute cream cheese. However, the soup will not be as authentic or flavorful.

• To make the soup ahead of time, cook it according to the recipe, but do not add the sherry. Cool the soup completely, then cover and refrigerate for up to 2 days. When ready to serve, reheat the soup over low heat, then stir in the sherry.

• Garnish the soup with fresh parsley or chives.

Enjoy!

I hope you enjoy this recipe for she-crab cream of crab soup. It is a delicious and decadent dish that is perfect for a special occasion.