She-crab soup
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| Origin | |
|---|---|
| Place of origin | United States |
| Region or state | Southern United States |
| Details | |
| Type | Soup |
| Main ingredient(s) | Atlantic blue crab meat, crab roe, crab or fish stock, milk or heavy cream, dry sherry |
She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry added as it is plated. It may be thickened either by heat reduction or with a purée of boiled rice; it may also include such seasonings as mace and shallots or onions. The soup is a regional specialty from Tidewater, Virginia, the South Carolina Lowcountry and Georgia coast. It is commonly featured on the menus of many Charleston, South Carolina and Savannah, Georgia restaurants.[1][2][3]
The soup is named for the "She-Crab", or female crab, originally a gravid crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup. As with turtle soup, other ingredients may be added to the soup or substituted for others, although crabmeat is found in all versions.
See also
References
- ↑ Levitas, Gloria (June 27, 1982). "She-Crab Soup: Southern Tradition", New York Times. Retrieved November 1, 2015.
- ↑ Scott Hurst, Andrea. "She-Crab Soup", Southern Living. Retrieved November 1, 2015.
- ↑ "She-Crab Soup Recipe and History", What's Cooking America. Retrieved November 1, 2015.
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