1909 She Crab Soup

https://dannwoellertthefoodetymologist.wordpress.com/2015/07/28/president-taft-and-the-invention-of-a-low-country-favorite-she-crab-soup/

Here’s the 1909 original recipe that made she crab soup a Charleston speciality. Apparently, more than anything, the infusion of she crab eggs is what most distinguishes it from other regions. This guy was the first to do that.

(Left to right: courtesy of Everett Presson & Warren Price Photography)

1909: William Deas Invents She-crab Soup - Mayor Goodwin Rhett’s African American cook William Deas adds sherry and crab roe to a simple crab bisque for visiting President William Taft, creating the iconic Lowcountry dish. Get his original recipe (no).

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The Original She-Crab Soup

WRITER: 

William Deas (https://charlestonmag.com/writer/william_deas)

The original recipe by William Deas

SERVES: 8

INGREDIENTS: 

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

DIRECTIONS: 

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.