Label
All
0
Clear all filters

She-Crab Soup

Rate this recipe

Preparation info
  • Yield:

    6 to 8

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

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 rea

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title