She Crab Soup originated in Charleston, South Carolina, in the early 1900s. The original recipe infused the rich, creamy soup with the roe from female blue crabs that populated local waters. Today, roe-laden females aren’t harvested, but the soup is still a popular area dish.
For this recipe, we substitute crumbled cooked egg yolks for the rich roe. The results are still spectacular. Serve the soup as an appetizer, or even a main course on a cool fall or winter evening.
We picked the meat from both fresh crabs straight from trap to cooler, and leftover cooked crabs from earlier meals. Raw or cooked, it doesn’t matter, the crab meat will finish in the creamy base.
A tip for getting the most meat from your crabs is to squeeze the body of the crab between your thumb and first finger to push the meat from the body, then use a rolling pin to squeeze out any meat from the smaller legs.
Pick the claw meat as you normally would, by first cracking the shell then pulling out the meat from inside. We picked about 18 large crabs to get the meat needed for the soup, a big undertaking, no doubt, but worth it for the finished product.
4 tablespoons butter
2 medium shallots
½ cup all-purpose flour
2 cups fish stock
1 quart whole milk
1 pound fresh lump crabmeat raw or cooked
3 hard-cooked egg yolks crumbled
1/2 teaspoon black pepper
2 cups heavy cream
½ cup white wine
1 tablespoon salt
1 teaspoon dried oregano
½ cup shredded parmesan cheese
Start by melting the butter in a heavy pan. Add the diced shallots and cook for 3 to 5 minutes until they soften. Add the flour and stir, cooking for another 5 to 10 minutes to form a blonde roux.
Slowly add the milk and fish stock, stirring as you do, and cooking over medium heat until the mixture begins to boil and thicken.
Pour in the cream, wine, parmesan cheese, and crabmeat. Stir well. Add the dried oregano, black pepper and the crumbled egg yolks. Stir and reduce heat to low. Simmer for 10 to 15 minutes. Taste for seasoning and add salt, if needed.
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