She-crab soup

She-crab soup
Type Soup
Place of origin United States
Region or state Southern United States
Main ingredients Atlantic blue crab meat, crab roe, crab or fish stock, milk or heavy cream, dry sherry
Cookbook: She-crab soup  Media: She-crab soup

She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry added as it is plated. It may be thickened either by heat reduction or with a purée of boiled rice; it may also include such seasonings as mace and shallots or onions. The soup is a regional specialty from Tidewater, Virginia, the South Carolina Lowcountry and Georgia coast. It is commonly featured on the menus of many Charleston, South Carolina and Savannah, Georgia restaurants.[1][2][3]

The soup is named for the "She-Crab", or female crab, originally a gravid crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup. As with turtle soup, other ingredients may be added to the soup or substituted for others, although crabmeat is found in all versions.

See also

References

  1. ↑ Levitas, Gloria (June 27, 1982). "She-Crab Soup: Southern Tradition", New York Times. Retrieved November 1, 2015.
  2. ↑ Scott Hurst, Andrea. "She-Crab Soup", Southern Living. Retrieved November 1, 2015.
  3. ↑ "She-Crab Soup Recipe and History", What's Cooking America. Retrieved November 1, 2015.
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