Charleston She-Crab Soup

Charleston She-Crab Soup
Charleston She-Crab Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    small onion, minced

  • 4

    tablespoons butter

  • 1

    pound crabmeat (about 12 crabs)

  • 1

    quart milk

  • 2

    cups light cream

  • 1/4

    teaspoon mace

  • 1/4

    teaspoon white pepper

  • 1/2

    teaspoon salt, or to taste

  • 1/4

    cup dry sherry

  • 2

    egg yolks

  • 1/4

    cup orange crab roe

  • Rind of 1 lemon, grated

Directions

Sauté onion gently in the butter, add crabmeat, and set aside. Heat milk and cream in the top of a double boiler, add crab meat and onion, seasonings, and sherry. Cover, and let steep over very low heat for 30 to 45 minutes. Beat the egg yolks, pour a little of the hot liquid into them, and then stir the yolk mixture slowly into the soup. Put a spoonful of roe in each soup bowl, ladle in the soup, and sprinkle the top with grated lemon rind

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