She-Crab Soup

Name: She-Crab Soup
Yield: Makes 8 to 12 servings
Cuisine: American
Ingredients: 1 tablespoon cornstarch dissolved in 1 tablespoon water (optional); 2 teaspoons sweet paprika; 2 cups half-and-half; ¼ teaspoon freshly grated mace or nutmeg; ½ cup sherry plus more for serving; ¼ teaspoon freshly ground black pepper; 1 pound lump crabmeat; 1 small onion, finely chopped; 1 stalk celery, finely chopped; ¼ cup finely shredded carrots; 2 teaspoons minced garlic; 1 tablespoon Worcestershire sauce; 8 cups whole milk; 1 cup seafood or chicken broth; ¼ cup crab roe, if available; 1 teaspoon hot pepper sauce; 2 tablespoons chopped chives; ⅓ cup all-purpose flour; 5 tablespoons unsalted butter; ½ teaspoon salt

Preparation info

Makes
8 to 12
servings

Difficulty
Easy

Appears in

The Cheese Biscuit Queen Tells All

By Mary Martha Greene

Published 2021

About

She-Crab Soup is a quintessential Lowcountry dish. It was created in Charleston by William Deas, the butler and cook for the city’s mayor on the occasion of a visit by President William Howard Taft in the early 1900s. Apparently, Taft, who was known for his girth and appetite, liked it so much that he took the recipe back to the White House and had it added to the menu.

True she-crab soup contains crab

Ingredients

Americas
United States
Fish course
Soup
South Carolina

Ingredients

Method