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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Charleston She-Crab Soup Recipe

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This recipe for Charleston She-Crab Soup is from The Hagood Family 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:  
2 T. butter
1 T. flour
1 qt. milk
2 cups white crab meat with roe
5 drops onion juice
¼ t. pepper
¼ t. mace
½ t. salt
¼ pint heavy cream, whipped
4-5 T. dry Sherry
Grated rind of one lemon
Directions:
Directions:
In the top of a double boiler, melt the butter and blend with the flour until smooth.
While stirring constantly, slowly add the milk.
Then add the crab meat and roe plus all the seasonings except the Sherry.
Cook over low heat for 20 minutes.
Serve in warm cups with one t. of Sherry and a topping of whipped cream.
Personal Notes:
Personal Notes:
A Charleston SC favorite in all the restaurants. In 1973, I received my first job as GM of a hotel in downtown Historic Charleston. I quickly learned from experience, that every restaurant offered their own version of She-Crab Soup. Some were better than others. Most restaurants offered She-Crab Soup before any meal as standard operating procedure. Enjoy anytime of the year.

 

 

 

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