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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Charleston She-Crab Soup Recipe

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This recipe for Charleston She-Crab Soup is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ lb. butter
¼ cup crab base
¼ cup minced celery
¼ lb. crab roe (eggs)
2 cups flour
1 gallon whole milk
2 quarts half and half whipped cream
¼ cup honey
1 lb. crab claw meat
1 tsp. Indian mace
Directions:
Directions:
In a large pot, add butter and melt. Finely mince the celery, approximately ½ a stalk and dry with a towel removing as much excess water as possible. Add to the pot and cook for a few minutes. Add the flour one cup at a time, whisking as you go (I usually sift the flour to eliminate lumps). Make sure all the flour has dissolved and turned into a roux (will be the color of peanut butter). Add the milk and the cream, whisking as you go, until you have reached a creamy texture. While you wait until the sauce thickens, wash the crabmeat and pick through for shells, and add to the soup. Finely chop the crab roe and enter to the rest of the pot. Add all remaining ingredients (crab base, honey, and Indian mace) and whisk thoroughly. Keep at medium heat, stirring occasionally. Be careful not to burn.

If you want, you can also add about a quarter shot of dry sherry to a bowl for additional flavor. Up to you.
Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
Crab Roe and CrabMeat get at Bob’s Seafood. Indian Mace and Crab Base you should be able to find at Dierbergs and possibly Straubs. (Schnucks doesn’t carry either one).

 

 

 

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