I recently returned from vacation in coastal South Carolina & discovered She-Crab Soup! I found this recipe at my resort & made it while on vacation. It was as good or better than what we ordered in restaurants.

1/2 cup finely diced onion
1/2 cup finely diced celery
10 tablespoons butter
8 scant tablespoons flour
6 cups fish stock
pinch mace
1 teaspoon Kosher or sea salt
1 teaspoon white pepper
1 teaspoon tomato paste
2 cups cream
2 tablespoons dry sherry
1 1/2 tablespoons brandy
10 oz. white crabmeat
1 teaspoon crab roe

Sauté onion & celery in butter until tender. Add flour, fish stock, mace, salt & pepper. Simmer for 15-20 minutes. Add cream, sherry, brandy & simmer for 2 minutes. Add crabmeat & roe. Optional: add tomato paste for color. Serve in preheated soup cups & a dollop of whipped cream with an additional sprinkle of crab roe on top.

I’ve heard that if you’re unable to find crab roe in the store (it seems to be a regional thing) you can substitute finely chopped or crumbled hard-cooked egg. I was also told an equal amount of chicken stock plus a can of clam juice can be substituted for the fish stock. I haven’t tried these, so who knows?

Thanks to Manzanita for sharing this recipe.

TAGS | crab, Seafood, Soups, southern

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