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Old 01-22-2007, 04:18 AM   #21
Senior Chef
Join Date: Sep 2006
Location: Outside of Memphis, TN
Posts: 339
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Originally Posted by amber
Kitchenelf, what is "she crab soup" specifically the "she" part
She Crab Soup

2 Tbs. butter
2 Tbs. flour
1 quart whole milk
2 c. Blue Crab meat plus roe*
dash Worcestershire sauce
salt to taste
1/2 tsp. pepper
1/2 tsp. mace
1/2 tsp. onion powder
1/3 c. dry sherry
1 c. whole cream, whipped

Melt butter and blend with flour until smooth. Add milk and whisk until smooth. Add crab, roe, Worcestershire sauce, salt, pepper, onion and garlic powder. Cook over very low heat about 30 minutes. Add the sherry. Remove from heat and blend in the fresh whipped cream just before serving. Garnish with freshly chopped parsley. Serves 4-6

The "she" part is the roe, the eggs. The crab equivalent of caviar. Not necessary, necessarily but it's the heart of "She Crab Soup".

If you ever get a chance go to Port Royal Sound in the Carolinas... a restaurant called 'Dockside'. Have the she-crab soup. It's to die for!

Fraidy (whose parents live on an island off South Carolina where She Crab Soup is Queen!)
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Old 01-22-2007, 01:58 PM   #22
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Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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Wink Sunday dinner

I fixed twelve pounds of pork spareribs, roasted potatoes, deviled eggs, cole slaw, garlic bread and chocolate pecan pie. (MY laptop died yesterday morning, Iam on DH's right now -bummer) (Cause he is always on it )

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