The City Magazine Since 1975

The Original She-Crab Soup

The original recipe by William Deas
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1 medium onion, chopped

1 lb. white crab meat

1 qt. & 1 pt. milk

1 stick butter, divided

Worchestershire sauce, to taste

Salt, to taste

1 tsp. cornstarch

¼ lb. crab roe, chopped

½ cup sherry wine

Paprika, for garnish


Saute onion over low fire in half of the butter until soft but not brown. Add the crab meat and heat.

Heat the milk in the top of a double boiler, but do not boil. Add the crab meat mixture and the rest of the butter to the hot milk. Season to taste with Worchestershire Sauce and sprinkle with salt.

Pour a little of the milk in a cup and thicken with cornstarch, then pour into soup to thicken. Ad crab roe and sherry wine. Stir together well, sprinkle a little paprika on each serving. Serve piping hot.