CHARLESTON SHE-CRAB SOUP
About 4 cups; 4 servings
“She-crab” alludes to the traditional use of female crabs in this soup, along with their ruby-red roe. To use fresh crabs (and, potentially, their roe) you will need approximately 6 pounds blue crabs or 4 pounds Dungeness crabs. Poach or boil if necessary, crack the shells and pick the meat out, and proceed as directed, adding any roe along with the crabmeat.
Melt in a large saucepan over low heat:
- 2 tablespoons butter
Whisk in:
- 2 tablespoons all-purpose flour
Cook, whisking, until the flour smells toasted but is not browned, about 3 minutes. Remove the pan from the heat and slowly whisk in:
- 3 cups milk
Return to the heat, bring to a simmer, and cook over medium-low heat whisking constantly, until thickened and smooth. Reduce the heat to low and stir in:
- 1 pound lump crabmeat, picked over for shells and cartilage
- 1 to 2 tablespoons dry sherry
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce
- (½ teaspoon hot pepper sauce, or to taste)
- ⅛ teaspoon ground mace
Adjust the seasonings. Heat gently just until the crab is warmed through. Garnish with:
- Thinly sliced green onions