How to make "SHE CRAB SOUP" from South Carolina?

Question

want the orig one, not the TAKE SHE CRAB SOUP......it is soooo GOOD.

Answer 1

Magnolias She Crab Soup

Makes 12 cups

Ingredients:

Roux:

12 tablespoons butter
1 1/2 cups celery, fine diced
1 1/2 cups onion, fine diced
1 cup flour, all purpose

Soup:

4 cups clam juice
4 cups whole milk
4 tablespoons lemon juice
1 tablespoon Worcestershire sauce
pinch-mace
2 each bay leaf
4 ounces sherry
4 ounces heavy cream
3 teaspoons salt (Kosher or sea)
3 cups blue crab roe, picked over
pinch-white pepper, ground
2 cups blue crab claw meat
4 tablespoons chives, sliced
4 tablespoons parsley, minced

Preparation:

Roux:

In a heavy-bottomed saucepot melt the butter over medium heat without browning. Sweat the onions and celery until the onion is translucent. Sprinkle the in the flour and cook over low heat for 2-3 minutes to cook out the starchy flavor.

Soup:

Stir the clam juice into the warm roux turning the heat to medium high. Whisk vigorously to obtain a smooth lump free mixture. As the clam juice thickens, stir in the milk, lemon juice, bay leaf, mace, Worcestershire, and sherry. Allow this mixture to boil and immediately reduce to a simmer. Let it simmer lightly for 10-15 minutes. Add cream, salt and white pepper. Fold in the claw meat and crab roe. Hold warm for service. Garnish with chives and parsley.

Magnolias, Uptown / Down South
Charleston, South Carolina

Answer 2

Charleston, South Carolina is known for their elegant She Crab Soup. A cross between a bisque and a chowder, made with their famous blue crab meat. This soup/bisque/chowder is considered the city's signature dish. Local restaurants offer their own version, and in many Charleston restaurants, the soup du jour is often She Crab Soup.

The Scottish settlers who arrived in the Carolinas in the early 1700s are credited with bringing their famous seafood bisque recipes called partan-bree, a crab and rice soup, to the area. With the abundance of blue crabs available in the coastal Carolina waters, this soup became very popular. In elegant society, terrapin, oyster, or crab soups were the accepted preliminary to a sumptuous banquet.

The addition of the crab roe, or crab eggs, is credited to William Deas, a butler and a cook to R. Goodwyn Rhett, mayor of Charleston. According the local legend, William Howard Taft (1857-1930), 27th president of the United States, was being "wined and dined" by Mayor Rhett at his home. The exact date seems to be lost in history, as President Taft visited the Rhetts in their home, the John Rutledge House Inn, several times between 1908 and 1912. Supposedly, the Rhetts asked their butler to "dress up" the pale crab soup they usually served. The butler added orange-hued crab eggs to give color and improve the flavor, thus inventing the Charleston delicacy know as She Crab Soup.

South Carolina She-Crab Soup:

Unlike most recipes that use precooked or packaged crabmeat and bottled clam juice this is a true from scratch authentic she-crab soup recipe your grandma would be proud of!

INGREDIENTS:
4 quarts water
2 tablespoons plus 1 1/2 teaspoons salt, divided
12 live blue she crabs, each about 4 inches wide
4 tablespoons butter
1 tablespoon flour
2 cups milk
2 cups heavy cream
2 teaspoons finely grated onion
1 teaspoon finely grated fresh lemon peel
1/4 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
3 tablespoons dry sherry
1 tablespoon finely chopped fresh parsley

PREPARATION:
Bring 4 quarts water and 2 tablespoons of salt to a boil in a large (about 8-quart size) kettle. Drop in the crabs and return the water to a boil. Cook for 15 minutes. Drain the crabs; clean and shell.

Set meat and roe aside.
In a heavy 3 to 4-quart saucepan, melt the butter over medium heat. When the foam begins to subside, add the flour and stir until smooth and bubbly. Stirring the mixture constantly with a wire whisk, pour in the milk and cream slowly and cook over high heat until the sauce comes to a boil and is smooth and slightly thickened.

Stir in the crabmeat and roe, along with remaining 1 1/2 teaspoons salt, grated onion and lemon peel, nutmeg, and white pepper. Reduce heat to low and simmer partially covered for 20 minutes. Stir in the sherry, taste for seasoning, and pour the soup into a heated serving dish or individual soup bowls. Sprinkle the top with parsley and serve immediately.

Answer 3

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Answer 4

South Carolina She-Crab Soup

"This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!"

Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:45 MinutesReady In:1 Hour Servings:8 (change)

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INGREDIENTS:
5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
1/2 cup sherry wine

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DIRECTIONS:
Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.
Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.
Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

or

82 QUEEN AWARD WINNING
SHE CRAB SOUP

ROUX:

¼ LB. BUTTER
¼ LB. FLOUR

PREPARATION:
MELT BUTTER STIR IN FLOUR TO MAKE ROUX. ADD MILK AND CREAM, BRING TO BOIL. ADD REMAINING INGREDIENTS, SIMMER FOR 20 MINUTES. GARNISH WITH SHERRIED WHIPPED CREAM.

INGREDIENTS:

1 CUP HEAVY CREAM
3 CUPS MILK
2 CUPS FISH STOCK OR WATER AND FISH BASE
¼ LB. CRAB ROE
1 LB WHITE CRABMEAT (SPECIAL)
1 CUP CHOPPED CELERY, LIGHTLY SAUTÉED WITH:
¼ CUP CHOPPED CARROTS
¼ CUP CHOPPED ONION
¼ CUP SHERRY WINE
1 TBL. TABASCO SAUCE
1 TBL. WORCESTERSHIRE SAUCE

MAKES 12 SERVINGS.

or

SHE CRAB SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Leek, sliced
8 Ribs celery, diced
2 tb Flour
Pinch of oregano
1 qt Fish stock
1/2 lb Crabmeat
1 t Worcestershire sauce
2 Egg yolks, beaten
1 Onion, diced
1/4 lb Butter
1 t Tomato paste
1 qt Chicken broth
4 oz Crab roe
4 tb Sherry
1/2 pt Cream
Salt and pepper to taste

Melt butter in saucepan, add vegs., and simmer
until tender. Mix flour, tomato paste and oregano.
Stir well, add tovegs. Stir in chicken broth and fish
stock. Boil 30 min., stirring occasionally. To this
mixture, add crab roe, crabmeat, sherry,
Worcestershire sauce, salt & pepper. Cook for 5
minutes ONLY. Remove from heat. Add egg yolks and
cream. Serve at once. Makes about 1 gallon.

This is a very old and secretive South Carolina
recipe that originated in Charleston, SC., a city much
like that of the history of New Orleans. The recipe
has never before been given out from the original
family of the restaurant first making this dish. Over
the years, othe restaurants have come up with a good
likeness of it, but not the original. Here is the
original.


bon appatite!
if you can't save me a bowl's worth - how about 10 points?