She-Crab Soup

She-crab soup is a creamy Charleston specialty defined by the use of blue crab meat and crab roe. The crab roe provides the soup with its signature orange tint and a deep, rich, seafood flavor.

The recipe is widely attributed to William Deas, an African American chef who worked in Charleston, South Carolina, in the early twentieth century. He reportedly created the decadent soup for a visit from President William Howard Taft.

Traditional recipes specifically call for female blue crabs because the dish requires the crab's roe (eggs) to achieve its authentic flavor and color. While male crabs provide meat, the "she" in the name refers to the female roe.

Aside from blue crab meat and roe, the soup is made with a rich base of heavy cream and butter. It is typically flavored with dry sherry, Worcestershire sauce, and a pinch of cayenne pepper.