Originating from Charleston, South Carolina, she crab soup has become a great Southern tradition. This soup has a harmonious blend of a bisque and chowder consistency. Few can avoid the temptation of the sweet blue crab that is used in preparation and the mystery surrounding the name choice for this delicacy makes this dish even more intriguing.
History
During the 1700s, Charleston saw a great influx of Scottish settlers. Toting with them from their country of origin was a soup called partan-bree, a version of crab and rice. Because of the bounty of blue crabs in the area, these settlers and locals began personalizing their recipe to fit the region's seafood. According to legend, in 1912 President Taft's arrival was being celebrated at the home of Mayor Rhett. The resident's butler, William Deas, was asked to create a fancier version of the soup. Crab roe or crab eggs was added, which gave the soup a creamier texture. Thus, she crab soup was born.
Blue Crabs
Blue crabs can be found along the Atlantic Coast. The only way to tell the difference between male and females is to look a their "apron" or abdomen covering. Females have a wider plate while males have a thinner plate. Fishermen have names to designate the different ages and genders of these crabs. Males are called "Jimmies, young females are called "Sallies" and mature females are called "she crabs."
Find the Meat of a She Crab
When you purchase live crabs, make sure that their shells are kept moist before cooking. Follow the directions from this website (see Resources). Cook crabs in a large pot and if you are adhering to the southern tradition then add Old Bay Seasoning and vinegar with your water. When cooked allow a few minutes to cool, pinch the pinchers off along with the legs. Crack the shells to get to the meat inside. Take the apron off the crab. Slide you knife in and remove any yellow substance called the mustard. Snap the crab back and begin picking away (see Resources).
She Crab Soup Recipe
In a large pot, make a roux using 2 tbsp. of butter and 2 tbsp. of flour. Whisk mixture over a moderate heat until it begins to form a thick glue-like consistency. Add 1 cup of milk and 1 1/2 cup of half and half. Stir for two minutes. Mix in 4 tbsp. of onion, 3/4 tsp.of Worcestershire sauce, 1/4 tsp. of ground mace, 1/4 tsp. of cayenne pepper, and 1/4 tsp. grated lemon zest. Let cook for 5 minutes and add salt and pepper to taste. Allow soup to boil and add 1 1/2 pounds of flaked blue crab meat and 1/4 cup crab roe. Cook at medium heat for 10 minutes. Do not let bottom burn. Finish with 3 tbsp. of dry sherry. Serve with a pinch of parsley to garnish the top.
Alternatives
If you do not live in an area with blue crab meat, you may use regular crab. Most crab comes in cans, but its best to carefully pick through any leftover shells before using. The thick consistency can be duplicated with chopped up boiled eggs. Use about 5 medium or 4 large eggs. She crab soup is more than a wonderful homage to early settlers. Its delightful and fragile taste is reminiscent of the wonderful coastal tradition of South Carolina cuisine.
Tags: blue crab, crab soup, blue crab meat, crab meat, Crab Soup