President Taft's She Crab Soup
"Low Country food historians credit the early north eastern Scottish settlers who arrived in the Carolinas in the early 1700s with bringing their famous seafood bisque recipes called Partan Bree, a crab and rice soup, to the area. Taft visited the mayor of Charleston, R. Goodwyn Rhett, in 1909 at his historic house, the John Ruttledge House. Taft was a huge fan of turtle soup and brought his own cook who knew the recipe to the White House. In elegant society, turtle soup, crab soup, or oyster soups were the accepted start of a sumptuous banquet. Knowing that Taft was a foodie, Rhett asked his butler and cook, William Deas to amp up the pale crab soup they usually served. So, the butler added orange-hued crab roe to give color and add to the flavor, thus inventing the delicacy now served from South Carolina Low Country to the Georgia coast."
Original is 8 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (414.5 g)
- Calories 1106.4
- Total Fat - 102.7 g
- Saturated Fat - 42.2 g
- Cholesterol - 1417 mg
- Sodium - 423.7 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 0.9 g
- Sugars - 7.5 g
- Protein - 27.8 g
- Calcium - 365.8 mg
- Iron - 3.9 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat butter and cook onions until translucent.
Step 2
Lightly season.
Step 3
Add flour and cook a bit but don't brown.
Step 4
Add milk and season to taste.
Step 5
Cook on simmer for 5 minutes.
Step 6
Add roe, crab meat and smashed egg yolks.
Step 7
Simmer 20 minutes.
Step 8
Add sherry and 1/2 and 1/2 cream.
Step 9
Season to taste.
Step 10
Cook until bubbly.
Step 11
Bowl up and add garnish; some folks top with roe.
Tips
No special items needed.
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