Charleston Soups Recipe List

Charleston Crab House Downtown

41 South Market Street, Charleston, SC 29412

Charleston She-Crab

20 servings


1/4 lb. Butter
1/4 C Crab Base
1/4 C Minced Celery
1/4 lb. Crab Roe (eggs)
2 C Flour
1 gal Whole Milk
2 qt. 1/2 & 1/2 Whipped Cream
1/4 C Honey
1 lb. Claw Meat
1 T Sp. Indian Mace


  • In a large pot, add butter and melt.
  • Finely minced the celery, approx. 1/2 a stalk and dry with a towel removing as much excess water as possible.
  • Add to the pot and cook for a few minutes.
  • Add the flour one cup at a time, whisking as you go.
  • Make sure all the flour has dissolved and turned into a roux.
  • Add the milk and the cream, whisking as you go, until you have reached a creamy texture.
  • While you wait until the sauce thickens, wash the crabmeat and pick for shells, and add to the soup.
  • Finely chop the crab roe and enter to the rest of the pot.
  • Add all remaining ingredients and whisk thoroughly.
  • Keep at medium heat, stirring occasionally.
  • Be careful not to burn. Enjoy!

  • Our Social Media Pages

    Facebook Twitter Pinterest LinkedIn

    Our App Stores

    Apple Store Google Play