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Charleston She-Crab Soup



  • 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


  1. Sauté onion gently in the butter, add crabmeat, and set aside.
  2. 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.
  3. Beat the egg yolks, pour a little of the hot liquid into them, and then stir the yolk mixture slowly into the soup.
  4. Put a spoonful of roe in each soup bowl, ladle in the soup, and sprinkle the top with grated lemon rind.

Serves 4 to 6.


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