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She-Crab Soup


  • 1 pound lump crabmeat
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 2 cups light cream
  • 2 cups milk
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon lemon zest
  • ¼ teaspoon mace
  • ¼ teaspoon freshly ground white pepper
  • yolks of 4 hard-cooked eggs
  • 2 tablespoons dry sherry
  • paprika

In top of a double boiler, melt butter. Blend in flour. Stirring constantly, add cream and milk, then Worcestershire, salt, lemon zest, mace and pepper. Add crabmeat and cook slowly for 20 minutes. Do not allow to boil; cook just below the simmer temperature level. Remove from heat.

Crumble egg yolks and sprinkle in bottom of individual soup bowls. Stir sherry into soup. Pour into bowls, then sprinkle with paprika.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


The female blue crab has a signature triangular or domed shaped covering on the abdomen, which provides protection and coverage for the eggs.  It is illegal in NC to possess immature females at any time. 

Erika Young, Coastal and Marine Education Specialist