I grew up in Savannah and have eaten she crab soup for years. The difference in making it now is that the recipes call for crab meat and was originally made with the eggs from the she crab which you will not find anywhere now and egg yolks are used instead. This is my recipe though:

* Exported from MasterCook *

She Crab Soup *

Recipe By :Reuben Ware
Categories : Seafood Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bacon -- diced
1/2 pound onion -- diced
1/2 pound celery -- diced
1/2 pound carrots -- diced
1/2 pound butter
5 ounces sherry
1/4 cup flour
3 cups crab stock
1/4 cup crab meat
2 large egg yolks -- hard boiled

Sauté bacon until almost brown. Add butter, sherry, flour, and crab stock. Allow cooking until thickened. Crumble and add the egg yolks. Add mixture of chopped onion, carrot, and celery to flavor the stock.

This is my favourite.

Home Cookin Chapter: Recipes From Thibeault's Table

She Crab Soup
=============
I've been making this recipe for over 25 years. Makes a wonderful first course.

1 quart of milk/cream
6 tablespoons of butter
1/4 small onion
1/2 pound of crab meat
3 oz of roe or 2 hard cooked egg yolks
1/2 teaspoon paprika
1/2 cup flour

Sherry
. Heat cream or milk

Melt butter and saute onion. Let simmer until soft and add crabmeat,
egg yolks or roe. Add flour, paprika, cook 3 to 5 minutes. Do not let
flour brown. Add hot cream/milk and simmer 20 minutes. Add Sherry.

Serve additional sherry at the table for individual taste.

Option.

Whip heavy cream and serve a dollop of cream in each bowl of soup.

Wow thanks ladies (or gents). Both are very different recipes. I guess I will have to try them both ;)

Heyreub, i've never seen a recipe that called for "lbs of veggies" is that correct?

Ann, How much Sherry?

Thank you to both of you.

Charleston, SC She-Crab Soup
*************************
2 Tbsp butter
1 Tbsp flour
1 qt. milk
2 cups white crab meat with roe
5 drops of onion juice
1/4 tsp pepper
1/4 tsp mace
1/2 tsp salt
1/4 pint heavy cream, whipped
4-5 Tbsp dry sherry
In the top of a double boiler, melt butter and blend with flour
until smooth. Add the milk slowly. Then add the crab meat and roe plus all the seasonings except the sherry. Cook over low heat for 20 minutes. Serve in cups with one teaspoon of Sherry and a topping of whipped cream.

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