I Miss That "She Crab" Soup

[walter]

On our last visit to HH, we experienced the taste of she crab soup for the first time. How I long for some of the same. Any other DVC'ers have any opinions (or recipes) for this delicious soup!

 

[MikeScott8]

I don't have any comments on the soup, but this week when we were down in Williamsburg, VA, a diner had it listed on thier menu and my wife asked what it is. Can you let us know? is "she crab" a type of crab or just female crabs used for it?

as for a recipe for it, you may want to post in the recipes board, you may get a better response.

Thanks,

Mike

 

[DownNeckBoy]

Here is one recipe:

She Crab Soup
Yield: 4 Servings. Calories: 410 Per Serving
3 tablespoons margarine
3 tablespoons flour
6 cups skim milk
2 teaspoons soy sauce
2 teaspoons worcestershire sauce
1/4 cup sherry
1/2 teaspoon white pepper
1/2 teaspoon salt
1/4 teaspoon thyme
pinch of seafood seasoning
1 whole bay leaf
10 ounces frozen mixed vegetables, thawed and drained
1 pound Maryland regular crabmeat, cartilage removed

Melt margarine in a large sauce pan over low heat. Add flour gradually and
blend well. Add milk 1 cup at a time, stirring continuously until well blended,
Add sauces, sherry and seasonings. Simmer, covered, for 35-40 minutes.
Add vegetables. Cook over medium heat for 10 minutes. Stir in the crabmeat
and cook over medium heat until hot.

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[BeckyV]

Most of the she-crab soup I have tasted does not have vegetables in it. Also I would add a little mace with the nutmeg. Helps with the crab flavoring. I like a lot of sherry.

Quoted from Charleston Receipts Cookbook;

She-Crab Soup
A soup to remember!
The feminine gender
Of crabs is expedient-
The secret ingredient.
The flavor essential
Makes men reverential
Who taste this collation
And cry acclamation.

" 'She-crab' is much more of a delicacy than 'he-crab', as the eggs add a special flavor to the soup. "

You can crumble yolk of hard boiled eggs in the bottom of soup plates if you cannot find she crabs. I believe you are not suppose to keep she-crabs in SC. Seems like I heard this a few years ago.


Charleston has some super she-crab soup at some of its restaurants and a place called Edisto Beach has a restaurant called the Edisto Pavilion that is some of the best I have ever had. I understand people take a gallon back from vacation and freeze it. It has been years since I made it. The recipe I used is from the Charleston Recipes cookbook. I will have to wait until my daughter comes home for Thanksgiving to scan and email the recipe unless someone can email instructions for me. I have a Canon scanner and a Dell computer. I am not very computer savy, though.

I have not had much luck with she-crab soups from restaurants in HH. Please tell me which one you used. I do love the lobster bisque at CQs. Similiar to the she-crab soup.

Becky

 

[jimmytammy]

Not to take away from anything Disney has to offer, but if your ever in Myrtle Beach SC area, go to Murrels Inlet which is a little further south and try the SheCrab soup at Nances. It will melt in your mouth!!

 

[JudithM]

Becky's quotes come from Charleston Receipts, by the Junior League of Charleston, 1950, page 33. Tthe cookbook has two she-crab soup recipes. First one is:

She-Crab Soup

1 tablespoon butter
1 quart milk
1/4 pint cream (whipped)
Few drops of onion juice
1/8 teaspoon mace
1/8 teaspoon pepper
1/2 teaspoon Worcestershire
1 teaspoon flour
2 cups white crab meat and crab eggs
1/2 teaspoon salt
4 tablespoon dry sherry

Melt butter in top of double boiler and blend with flour until smooth. Add the milk gradually, stirring constantly. To this add crab meat and eggs and all seasonings except sherry. Cook slowly over hot water for 20 minutes. To serve, place one tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream. Sprinkle with paprika or finely chopped parsley. Secret: if unable to obtain "she-crabs," crumble yolk of hard boiled eggs in bottom of soup plates. Serves 4-6.

Mrs. Henry F. Church (Rea Bryant)

 

[JudithM]

Second reicpe for she-crab soup ... same source ... Charleston Receipts, page 34 ...

Carolina or She-Crab Soup

1 pound white crab meat
1 pint milk
1 pint cream
1/2 stick of butter
2 teaspoons sherry
4 blades of whole mace
2 pieces lemon peel
1/4 cup cracker crumbs
Salt and pepper to taste

Put milk in top of double-boiler with mace and lemon peel and allow to simer for a few minutes. Then add crab, butter and cream and cook for 15 minutes. Thicken with cracker crumbs; season with salt and pepper and allow to stand on back of stove for a few minutes to bring out the flavor. Just before serving, add sherry. This same soup can be made with shrimp, which should be ground. Serves 6.

Mrs. C. Stuart Dawson (May E. Hutson)

 

[Disneyaholic]

Hudson's is one of my favorite places to eat when we're at Hilton Head...

She-Crab Soup (Yield 1 quart)

1/4 lb. butter 1 pint half and half
1/2 cup flour 1 tablespoon Hudson's seasoning*
1 pound special crabmeat 1/2 cup dry sherry
1 pint milk

Combine butter and flour, cooking over low heat for 3-4 minutes. Add milk gradually, stirring, and then add seasoning and crabmeat. Simmer on low heat for about 30 minutes until soup becomes the desired consistency. Remove from heat and add sherry and half and half. If desired, garnish with crumbled egg yolks.

*You can buy Hudson's seasoning at the restaurant, or I would imagine you can substitute another all-purpose seasoning, like Emeril's essence... And I have absolute no idea what they mean by "special" crabmeat...