She-crab soup, a specialty of Charleston, South Carolina, and of Savannah, Georgia, is one of the simplest of soups to make because its base is merely a white sauce of butter, a little flour, and milk. In theory, the soup should be made with the flesh and eggs of the female crab. Some books state that if you are unable to obtain the female meat and eggs, you may resort to the male flesh and add a few crumbled, hard-boiled egg yolks to the bottom of each soup bowl as a substitute for the real McCoy.
© 1987 Craig Claiborne estate. All rights reserved.