Creamy She Crab Soup

A Charleston tradition. Rich, creamy, and oh, so good!

Ingredients:

  • 1 tablespoon butter
  • 1 teaspoon all-purpose flour
  • 1 quart milk
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 2 cups white crab meat with roe *
  • 6 tablespoons dry sherry
  • 1/2 cup whipping cream, whipped
  • 1 tablespoon chopped fresh parsley

Directions:
Fill the bottom of a double boiler halfway with water. Bring to a low boil. Melt butter in top of double boiler, add flour and stir until smooth.

Gradually add milk, stirring constantly until smooth. Add mace, black pepper, Worcestershire sauce, salt, and crab meat with roe. Cook over simmering water for 20 minutes.

To serve, place 1 tablespoon of warmed sherry in each of 4 or 6 soup bowls (depends on how much soup you want). Ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

Makes 4 -6 servings

*If you can’t find crab roe (eggs) add 3 or 4 hard-boilled egg yolks, crumbled into small pieces the size of baby peas.

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