She-crab soup facts for kids
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| Type | Soup |
|---|---|
| Place of origin | United States |
| Region or state | South Carolina |
| Main ingredients | Atlantic blue crab meat, crab roe, crab or fish stock, milk or heavy cream, dry sherry |
She-crab soup is a creamy and rich soup that tastes a lot like a bisque. It's made with milk or heavy cream, crab or fish stock, and meat from the Atlantic blue crab. What makes it special is the addition of crab roe (which are crab eggs) and a tiny bit of dry sherry wine. This sherry is usually added right before you eat it.
This delicious soup is a regional favorite in certain parts of the United States. You'll find it commonly served in places like Tidewater Virginia, the South Carolina Lowcountry, and along the coast of Georgia. Many restaurants in cities like Charleston, South Carolina and Savannah, Georgia proudly feature she-crab soup on their menus.
What Makes It "She-Crab"?
The soup gets its name from the "she-crab," which is a female crab. Traditionally, the soup was made using a female crab that was "gravid," meaning it was carrying roe (eggs). These orange crab eggs are a very important part of the classic she-crab soup recipe. They give the soup its unique flavor and color.
How It's Made
She-crab soup can be made thicker in a couple of ways. Sometimes, it's cooked down so that the liquid reduces and becomes thicker naturally. Other times, cooks might add a purée made from boiled rice to help thicken it. Chefs also add different seasonings to the soup. Common ones include mace and shallots or onions.
Even though the traditional recipe uses crab roe, other ingredients can be added or swapped out. However, one thing always stays the same: you will always find delicious crabmeat in every version of she-crab soup!
See also
In Spanish: She-crab soup para niños
