Charleston She Crab Soup Recipe Recipe For Meatloaf

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CHARLESTON SHE-CRAB SOUP



Charleston She-Crab Soup image

Adapted from "Charleston Receipts" and attributed to Mrs. Henry Church, this is an authentic she crab soup recipe. Mrs. Church shares a 'secret'--if unable to obtain she crabs and thus have no roe, crumble the yolks of hard boiled eggs in the bottom of the soup plates. Please note there is a difference between the egg-bearing female crabs who carry their eggs outside their shells and which are generally illegal to be harvested, and the she crabs which contain roe within their shells and which are legal. These are available via mail order from several seafood houses in the Carolinas and Georgia. Please also note that the spicing of the soup is very mild but very traditional--if you prefer it to be more highly spiced, you can of course add more and additional spices.

Provided by Chef Kate

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon butter, unsalted
1 quart milk
1/2 cup heavy cream, whipped
1 teaspoon onion juice (may substitute lemon juice)
1/4 teaspoon mace
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon flour
2 cups white crab meat, and crab roe (eggs)
1/2 teaspoon salt
4 -6 tablespoons dry sherry
paprika, and or fresh parsley (to garnish)

Steps:

  • 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.
  • Melt butter in the top of a double boiler and blend with the flour until smooth.
  • Add the milk gradually, stirring constantly.
  • Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes.
  • To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl.
  • Add soup and top with a dollop of whipped cream.
  • Sprinkle with parsley and/or paprika.

CHARLESTON SHE CRAB SOUP



Charleston She Crab Soup image

I found an old trivet that has this recipe embossed on it. If you cannot get crab roe, omit it from the recipe. We toss crabs with eggs back in the water.

Provided by Miss Fannie

Categories     < 30 Mins

Time 26m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 quart milk
1/4 pint cream (whipped)
1/4 tablespoon mace
1/4 tablespoon pepper
1/2 tablespoon Worcestershire sauce
1 tablespoon flour
2 cups white crab meat and crab eggs
1/2 tablespoon salt
4 tablespoons dry sherry

Steps:

  • Melt butter in double boiler and blend in flour until smooth. Add milk gradually, stir constantly. Add everything else except sherry. Cook slow over hot water for 20 minutes. When ready to serve put 1 tablespoon of warm sherry in each bowl.

Nutrition Facts : Calories 473.5, Fat 33.3, SaturatedFat 17.2, Cholesterol 527.5, Sodium 1222.8, Carbohydrate 16.5, Fiber 0.5, Sugar 0.8, Protein 24.3

SOUTH CAROLINA SHE-CRAB SOUP



South Carolina She-Crab Soup image

This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!

Provided by SOWEN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 8

Number Of Ingredients 15

5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

Steps:

  • Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
  • Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
  • Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 19.6 g, Cholesterol 240.1 mg, Fat 57.7 g, Fiber 0.4 g, Protein 20.8 g, SaturatedFat 35.6 g, Sodium 485.4 mg, Sugar 1.3 g

SHE CRAB SOUP II



She Crab Soup II image

An easy recipe for the most unforgettable creamy crab soup on the East coast.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 25m

Yield 8

Number Of Ingredients 9

3 tablespoons butter
¾ cup minced onion
3 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 pounds crabmeat, flaked
3 ½ cups milk
⅔ cup heavy cream

Steps:

  • In a stockpot over medium heat, melt butter and saute onions until translucent. Whisk in flour and Worcestershire sauce until smooth. Season with salt and pepper. Thin with some of the milk if necessary. Add crabmeat and saute for 2 to 3 minutes. Whisk in milk and heavy cream. Heat and simmer 5 minutes.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 10.4 g, Cholesterol 114.1 mg, Fat 14.9 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 576.7 mg, Sugar 5.8 g

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