A creamy crab soup made with the orange roe of female crabs and finished with a little dry sherry as it is plated. The Olde Pink House and Vic's on the River both list it.

She-crab soup is a regional specialty of the South Carolina Lowcountry, named for the female crabs whose orange roe is a chief ingredient in the traditional recipe. It is commonly on the menus of many restaurants in Charleston and Savannah. A small amount of dry sherry is added as the soup is plated.

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Make it at home

Serves 61 hrIntermediate

Ingredients

  • 450g lump blue crab meat, picked clean
  • 100g unsalted butter
  • 60g plain flour
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 750ml seafood or fish stock
  • 500ml double cream
  • 1 tsp Worcestershire sauce
  • 1/4 tsp ground mace
  • 60ml dry sherry, plus more for serving
  • Kosher salt, white pepper, chopped chives

Method

  1. Melt butter in a heavy-bottomed pot over medium heat. Add onion and garlic; cook 4 minutes until translucent.
  2. Sprinkle in flour; cook 2 minutes, stirring constantly, until a blond roux forms.
  3. Whisk in the stock gradually, working out lumps. Bring to a gentle simmer; cook 8 minutes until thickened.
  4. Add the cream, Worcestershire and mace; simmer 5 more minutes.
  5. Fold in the crab meat gently; warm through 2 minutes.
  6. Off heat, stir in the sherry. Season with salt and white pepper. Ladle into bowls; top with chives and a final teaspoon of sherry at the table.

Editor tip. Do not boil after adding the cream; the soup will break. Hold at a low simmer only.

Common allergens: Shellfish, Dairy, Gluten.