A rich blue-crab bisque thickened with cream and finished with a splash of sherry. Traditionally made with the orange roe of female blue crabs (now often substituted with extra crab stock and cream).

She-crab soup originated in Charleston in the 1910s when William Deas added crab roe to a Scotch-Irish partan bree soup, but it spread quickly down the Lowcountry coast to Savannah and remains a menu opener at every classical room. Modern conservation restrictions on female crab harvesting mean most kitchens use stock and cream rather than literal roe.

4 editor picks for She-crab soup in Savannah, ranked by editorial score. All Savannah signature dishes · She-crab soup across every city.

Also in: Charleston, Richmond.

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