Hands down the best soup I've ever eaten & I will definitely make this again. She-crabs are difficult to find in many parts of the country, so white crab meat can be substituted. This soup is a staple for all of us living on the South Carolina coast. Sprinkle over the tops with paprika. Season to taste with Worchestershire Sauce and sprinkle with salt. Thus began a legacy and practical rite of passage for Charleston foodies. Mix in the onion, celery, and garlic; season with salt and pepper. Stir in the onion and milk, stirring constantly until blended. Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers and make sure that the amount of water does not touch the bottom of the top of the double boiler. Season to taste with Worchestershire Sauce and sprinkle with salt. The Spruce / Diana Chistruga. It takes me back to the she-crab soup that I enjoyed at The Salty Dog in Hilton Head, SC. As this recipe (which has been slightly altered since its original) notes, She-Crabs (aka roe-carrying female crabs) are known to be real delicacy because they have much more taste than their male counterpart, He-Crabs. You will not be disappointed!! It should be labeled as Crab bisques as there is not "She Crab" in it. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition To make ahead: Prepare fish stock (Step 1) and store in the refrigerator for up to 3 days or in the freezer for up to 6 months. Info. For this recipe, you will need about 1 pound of Atlantic Blue crab meat and 1/2 cup of roe. Prepare soup: Heat olive oil in a large saucepan over medium-high heat; add onion, celery, and garlic. Simmer for 30 minutes or until thickened to the appropriate consistency. //customAddthis.init(); Wanting to do something special for the President, Mayor Rhett asked his butler, William Deas, to "dress up" their typical crab soup. We substituted Seafood Stock for the Chicken Broth and added 1 Tablespoon of Old Bay. Optional: 2 hard-boiled egg yolks, grated + paprika 1/4 cup Worcestershire When the foam begins to subside, add the flour and stir until smooth and bubbly. Simmer for 30 minutes or until thickened to the appropriate consistency. I did however make several additions to the soup to kick it up a notch. Add fish stock and crab roe (or red caviar). 2 cups crab meat She-Crab Soup Classic. The orange-hued eggs of she-crabs give the soup extra flavor and color. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. If you are unable to find a dozen female crabs, you can buy the crab meat and roe already cooked. Nutrient information is not available for all ingredients. $('body').addClass('has-post'); this link is to an external site that may or may not meet accessibility guidelines. https://www.southernkitchen.com/recipes/soup/charleston-she-crab-soup Return to the saucepan; stir in half-and-half. 677 calories; protein 20.8g 42% DV; carbohydrates 19.6g 6% DV; fat 57.7g 89% DV; cholesterol 240.1mg 80% DV; sodium 485.4mg 19% DV. Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives. Percent Daily Values are based on a 2,000 calorie diet. Get it free when you sign up for our newsletter. John Rutledge House Inn's She-Crab Soup Recipe These simple and spectacular Southern cakes deserve a comeback, These sides will be the real stars of Thanksgiving dinner. Add the water and lemon juice. This morning, we took a little walk down memory lane. A bit of sherry gave it a nice flavor too. Drop in the crabs and return the water to a boil. Drain the crabs, clean, and shell. Hard-boiled egg yolk may be crumbled in the soup to imitate crab egg. She-crabs are difficult to find in many parts of the country, so white crab meat can be substituted. If you don't have time to make the fish stock, substitute 3 cups of reduced-sodium chicken broth. Today, it’s rare to find actual roe in she-crab soup, due to conservation restrictions on catching female crabs. salt if necessary, to taste Hard-boiled egg yolk may be crumbled in the soup to imitate crab egg. I took the shrimp shells, left over onion after grating it, piece of celery, water and cooked the crabs resulting in a nice seafood broth which I used instead of chicken stock. Ladle soup into serving bowls, and top with crab mixture. When the foam begins to subside, add the flour and stir until smooth and bubbly. Add the crab meat and heat. In a large Dutch oven, melt butter over medium-high heat; add onion and garlic, and cook, stirring occasionally, for 5 minutes or until tender. Will definately make this again! Just what I was looking for. this link is to an external site that may or may not meet accessibility guidelines. This recipe calls for live whole crabs, which are then boiled and shelled. 3 tablespoons dry sherry Now, celebrity chef Paula Deen shares her secrets for transforming ordinary meals into memorable occasions in Cooking with Paula Deen. 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. When celery mix is done, add flour to make a roux. Percent Daily Values are based on a 2,000 calorie diet. It takes me back to the she-crab soup that I enjoyed at The Salty Dog in Hilton Head, SC. Add crabmeat, and simmer for another 10 minutes. Set meat and roe aside. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The orange-hued eggs of she-crabs give the soup extra flavor and color. Stir in uncooked brown rice. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. When celery mix is done, add flour to make a roux. 3 1/2 cups milk Bring to boiling; reduce heat. While celery is cooking, heat milk and chicken stock in a small pan just enough to make milk hot without boiling. For a garnish boil 2 eggs. }); There is nothing more Charleston than the She-Crab Soup. Slowly add milk and chicken stock to … Really great recipe we did modify it some based on other reviews. In a heavy 3- to 4-quart saucepan, melt the butter over medium heat. 2 tablespoons plus 1 1/2 teaspoons salt (divided), 12 female Atlantic Blue crabs (live, each about 4 inches wide), 1 teaspoon fresh lemon peel (finely grated), 1 tablespoon fresh parsley (finely chopped). Nutrient information is not available for all ingredients. Puree the rice mixture in a blender, half at a time if necessary, until almost smooth. In a large Dutch oven, melt butter over medium-high heat; add onion and garlic, and … Stir in the half-and-half. The only home of a signer of the United States Constitution that now serves as both a living national historic landmark as well as an inn, the John Rutledge House Inn® mixes its original features in a charming historical setting with incredible amenities and a timeless sense of hospitality. I just made this soup tonight for the first time. Strain the mixture through 100%-cotton cheesecloth; discard the solids; set aside. // http://support.addthis.com/customer/portal/articles/1337994-the-addthis_config-variable Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Simmer, covered, for 45 minutes. Tip: You can substitute canned lump crabmeat if fresh or frozen crabmeat is not available. Season with dill, Worcestershire sauce and hot sauce. Get more great recipes by ordering your subscription to Cooking with Paula Deen today! Southern Living is part of the Meredith Home Group. Love this recipe since I am missing the she-crab soup from my fav restaurants in Virginia Beach tastes just like them! Add celery, mace and white pepper. Used Old Bay, added some fresh squeezed lemon, and it was perfect for New Years Eve dinner. $(document).ready(function(){ Once the spices become aromatic, add the clam juice, sherry and the white wine. I have to say that this is THE BEST soup that I've ever made and eaten. The she-crab is favored for its orange-colored crab roe, the main ingredient in she-crab soup.