She-Crab Soup: A Recipe for Enjoyment

By Doc Lawrence

The popularity of She-Crab Soup can be attributed to its rich history and unique flavor profile. Much like Louisiana Gumbo, She-Crab Soup has a devoted following along the coastal regions of Georgia and the Carolinas. The soup's origins can be traced back to Charleston, South Carolina, where it was traditionally served as a delicacy for the elite. Made with blue crab meat, cream, and sherry, She-Crab Soup offers a delicate balance of flavors that appeal to both seafood lovers and food enthusiasts.

The soup's creamy texture and hint of sherry add to its mystique, making it a sought-after dish in the region. Whether enjoyed as a starter or a main course, She-Crab Soup continues to hold a special place in the hearts of those who appreciate its tradition and delicious taste.

Soups act as a practical advantage, providing a comforting start to the meal. The aroma from this well-crafted soup is enchanting, and provides some magic to the dining experience. She-Crab Soup is no ordinary dish. Its rich and creamy texture showcases the pleasing flavors of crab, fresh cream, sherry and esoteric seasonings.

Thunderbolt Classic She-Crab Soup

Ingredients

2 tablespoons butter, divided

2 tablespoons all-purpose flour

1 cup milk

1 ½ cups half-and-half cream

4 teaspoons finely grated onion

¾ teaspoon Worcestershire sauce

2 teaspoons Old Bay seasoning

Salt and white pepper to taste

¼ teaspoon ground mace

¼ teaspoon red (cayenne) pepper

¼ teaspoon grated lemon zest

1 ½ pounds blue crab meat (other types of crabmeat may be substituted.)

¼ cup crab roe

3 tablespoons dry sherry

1 tablespoon finely chopped, fresh parsley leaves

NOTE: Crab roe are the eggs harvested from the female blue crab. This tints the soup orange and enriches its crabby flavor. However, two crumbled, hard-boiled egg yolks may be substituted for the crab roe.

Instructions

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 and simmer, uncovered, for 5 minutes.

Avoid boiling. If the soup appears about to boil, remove the pan from the heat for a minute or so, then return. Remove from heat and blend in the sherry. Let sit for 3 to 4 minutes before serving.

To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl. Sprinkle with parsley and serve immediately. Add more sherry as desired.

My favorite She-Crab Soup was served at Tassey’s Pier in Thunderbolt, Georgia. It was Savannah’s first world award winner in cuisine and atmosphere. The view of the Wilmington River and the charm of owner Tassey Salas made the dining experience unforgettable.

MORE~https://www.newsbreak.com/doc-...