Charleston She Crab Soup



  • 1/2 cup finely diced onion
  • 1/2 cup finely diced celery
  • 10 tablespoons butter
  • 8 tablespoons flour
  • 6 cups fish stock
  • 1 teaspoon Kosher or sea salt
  • 1 teaspoon white pepper
  • 1 teaspoon tomato paste
  • 2 cups cream
  • 2 tablespoons dry sherry
  • 1 1/2 tablespoons brandy
  • 10 ounces white crabmeat
  • 1 teaspoon crab roe


  • Sauté onion & celery in butter until tender. Add flour, fish stock, mace, salt & pepper. Simmer for 15-20 minutes. Add cream, sherry, brandy & simmer for 2 minutes. Add crabmeat & roe. 
  • Optional: add tomato paste for color. Serve in preheated soup cups & a dollop of whipped cream with an additional sprinkle of crab roe on top.

Recipe Tips for the Cook

I've heard that if you're unable to find crab roe in the store (it seems to be a regional thing) you can substitute finely chopped or crumbled hard-cooked egg.
I was also told an equal amount of chicken stock plus a can of clam juice can be substituted for the fish stock.
I haven't tried these, so who knows?


Calories: 341kcal | Carbohydrates: 7g | Protein: 10g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 107mg | Sodium: 1062mg | Potassium: 256mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1095IU | Vitamin C: 3.1mg | Calcium: 95mg | Iron: 0.8mg

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