This creamy South Carolina specialty is made with meat and roe from female blue crabs and flavored with sherry and Worcestershire sauce. Since fresh crab roe is available only in the spring, she-crab soup is seasonal. You can substitute hard boiled egg yolks for roe. Since blue crabs can be hard to find, you can use lump crabmeat.
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| In top of double boiler, melt butter and blend flour until smooth. Gradually add both kinds of milk, stirring constantly. Add all other ingredients, except sherry. Cook about 20 minutes. Set aside for about five minutes before serving to improve flavor. Add sherry and serve with warmed croutons. Serves 4. |
We can't vouch for the above recipe because we haven't made it. We recommend going to Charleston and ordering it at the Trawler on Shem Creek. If you can't get to Charleston, you can buy Harris Brand canned She-Crab Soup at Harris-Teeter.
