This regional dish is believed to have originated in the marshy, coastal plains of Georgia and South Carolina, often referred to as the low country. This creamy bisque-like soup includes crab roe—crab eggs—and so the name honors the female crab that provides this ingredient. Many states regulate the harvest of female crabs and mature ones are returned to the water. If fresh crab and roe is hard to come by use canned instead.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ¼ cup butter
- 3 Tbsp minced onion
- ¼ cup all-purpose flour
- 4 cups half and half
- ½ tsp salt
- ½ tsp freshly ground pepper plus more to taste
- 2 tsp Worcestershire sauce
- ¼ tsp paprika
- Dash of Old Bay Seasoning
- 1 lb lump crab meat
- 3 Tbsp crab roe
- 2 hard-boiled eggs, finely chopped
- Sherry, to taste (optional)
- Fresh parsley, for garnish
Directions
- Melt butter in heavy pot or Dutch oven over low heat.
- Increase heat to medium and add onion. Cook 5 minutes and stir constantly.
- Whisk in flour until mixture is smooth and cook 1 minute.
- Slowly whisk in half and half, cooking over medium heat until thickened and bubbly, whisking constantly.
- Stir in salt, pepper, Worcestershire sauce, paprika, Old Bay, crab meat, crab roe, and eggs.
- Add sherry if using.
- Season with ground black pepper and garnish with fresh parsley.
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