She-Crab Soup

Local legend traces the origin of Charleston's iconic she-crab soup to a presidential dinner served at the home of Mayor Rhett in the early 1900s. Requested to create a special dish for the occasion, Rhett's genius butler conjured up a rich sherry-infused alchemy of freshly harvested crabmeat and cream. He then stirred in the coral-colored roe of the female crabs, which added a pale hue and umami depth of flavor that was way ahead of its time.

In recent years, ecological efforts to preserve the supply of crabs banned the harvesting of roe from egg-bearing female crabs who carry the roe outside their shells. Only female crabs with the roe on the inside may be used. In Charleston Receipt, the spiral-bound classic published by the Junior League in 1950, Mrs. Henry Church suggests crumbling the yolks of hard-cooked eggs in the bottom of the soup plate as a substitute.

The Difference Between Crab Bisque and She-Crab Soup

The ingredients in crab bisque and She-Crab Soup can be almost identical; both incorporate fresh lump crabmeat, cream, stock, sherry, and fresh herbs, and both are typically thickened with a flour-based roux. Velvety in texture and brimming with fresh seafood, it can be hard to distinguish between the two.

But while crab bisque may take its golden hue from a dose of tomato paste, only She-Crab Soup boats the inclusion of red-orange female crab roe (or hard-cooked egg yolks).

Ingredients for She-Crab Soup

To make this luxurious soup, you'll need:

• Butter: Adds a buttery richness to the soup.
• Onion: An aromatic that adds depth of flavor.
• All-purpose flour: Thickens the soup.
• Whole milk: The base of the creamy broth.
• Fresh lump crabmeat: Fresh is best; see notes below on different grades of crabmeat.
• Crab roe or hard-cooked egg yolk: To add a signature texture to the soup.
• White pepper: Adds a hint of peppery spice without interfering with the color of the broth.
• Ground mace: Nutmeg's sister spice, with a more delicate flavor.
• Half-and-half: Adds a creamy richness to the soup.
• Sherry wine: An aged, dry white wine that adds acidity to cut through the richness of the soup.
• Table salt: Enhances the flavor.
• Paprika and fresh parsley: For garnishing the soup before serving.

Choosing Lump Crabmeat

While fresh crabmeat is available year-round, the freshest crab can be found from March through November. At other times of the year, the cost may fluctuate due to lessened availability. Fresh crabmeat is ideal, particularly for this recipe, where the flavor is featured prominently in the soup.

Of course there are different grades of crabmeat to consider. When buying crabmeat, note that "Jumbo lump" is prized for its sweet flavor and large size, perfect for seafood cocktails and salads. "Lump" meat consists of slightly smaller pieces and works well for crab cakes and pasta dishes. "Backfin" is used to indicate a mix of smaller pieces of meat and can be used in stuffing, dips, or soups. “Flake” and “special" grade meats are the smallest, and claw meat is darker, with a more pungent flavor.

How To Make She-Crab Soup

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Sauté half the butter and the onion until softened.
• Step 2. Add remaining butter, stir to melt. Stir in flour to coat onions.
• Step 3. Stir in milk, then crabmeat and roe (or yolk); add pepper and mace and cook 20 minutes. Stir in half-and-half, and heat through. Off heat, add wine and salt. Garnish and serve warm.

What To Serve With She-Crab Soup

This hearty soup is incredibly rich and luxurious. Serve with crusty bread, cornbread, or biscuits, and a light side salad for a satisfying and guest-worthy meal.

How To Store Leftover She-Crab Soup

Refrigerate leftover soup in an airtight container for up to two days. Reheat on the stovetop until heated through before serving.

Editorial contributions by Katie Rosenhouse.