This luxurious She Crab Soup is a true Southern classic, originating from the historic kitchens of Charleston. It features a velvety base created by tempering egg yolks and cream into a rich stock infused with fresh leeks, celery, and aromatics. The dish is defined by its generous portions of lump crabmeat and vibrant crab roe, which provide both texture and a deep, briny sweetness. Finished with a splash of dry sherry and Worcestershire sauce, it offers a complex, savory flavor profile that is both comforting and elegant. Perfect for special occasions or a sophisticated weeknight dinner, this soup serves as a hearty main course that brings the taste of the coast to your table.
She Crab Soup
Description
This luxurious She Crab Soup is a true Southern classic, originating from the historic kitchens of Charleston. It features a velvety base created by tempering egg yolks and cream into a rich stock infused with fresh leeks, celery, and aromatics. The dish is defined by its generous portions of lump crabmeat and vibrant crab roe, which provide both texture and a deep, briny sweetness. Finished with a splash of dry sherry and Worcestershire sauce, it offers a complex, savory flavor profile that is both comforting and elegant.Ingredients
Directions
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Melt butter in a large saucepan or Dutch oven over medium heat.
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Add the diced onion, sliced leek, and diced celery to the pan.
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Saut&# 195;© the vegetables until they are tender, stirring occasionally.
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In a small bowl, mix together the flour, tomato paste, and oregano.
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Stir the flour mixture into the vegetables in the saucepan and cook for 1 minute to remove the raw flour taste.
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Gradually stir in the chicken broth and fish stock, ensuring there are no lumps.
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Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
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Stir in the crabmeat, crab roe, sherry, Worcestershire sauce, salt, and pepper.
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Cook for 5 minutes only, just to heat the crab through.
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Remove the saucepan from the heat.
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In a separate small bowl, whisk the egg yolks slightly.
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Temper the egg yolks by slowly adding a ladleful of the hot soup mixture to the yolks while whisking constantly.
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Slowly pour the tempered egg mixture back into the main saucepan, stirring gently.
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Stir in the cream until well combined.
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Serve immediately while hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 84.5kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 118.2mg5%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 5.5g22%
- Sugars 5.2g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe yields approximately 1 gallon of soup. Adjust ingredient quantities proportionally if making a smaller batch.
Do not boil the soup after adding the egg yolks and cream, as this will cause the eggs to curdle and the texture to become grainy.
For best results, use fresh lump crabmeat and genuine crab roe. If roe is unavailable, the soup will still be delicious but will lack the characteristic vibrant orange color and intense briny flavor.
This dish is best served immediately. If you must store leftovers, cool quickly and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove over low heat; do not microwave as it may cause the sauce to break.
