| 词条 | She-crab soup |
| 释义 |
| name = She-crab soup | image = She-Crab Soup.jpg | caption = | alternate_name = | country = United States | region = South Carolina | creator = | course = | type = Soup | served = | main_ingredient = Atlantic blue crab meat, crab roe, crab or fish stock, milk or heavy cream, dry sherry | variations = | calories = | other = }}She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry added as it is plated. It may be thickened either by heat reduction or with a purée of boiled rice; it may also include such seasonings as mace and shallots or onions. The soup is a regional specialty from Tidewater, Virginia, the South Carolina Lowcountry and Georgia coast. It is commonly featured on the menus of many Charleston, South Carolina and Savannah, Georgia restaurants.[1][2][3] The soup is named for the "She-Crab", or female crab, originally a gravid crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup. As with turtle soup, other ingredients may be added to the soup or substituted for others, although crabmeat is found in all versions. See also
References1. ^Levitas, Gloria (June 27, 1982). [https://www.nytimes.com/1982/06/27/travel/fare-of-the-country-she-crab-soup-southern-tradition.html?pagewanted=all "She-Crab Soup: Southern Tradition"], New York Times. Retrieved November 1, 2015. {{soup-stub}}2. ^Scott Hurst, Andrea. "She-Crab Soup", Southern Living. Retrieved November 1, 2015. 3. ^"She-Crab Soup Recipe and History", What's Cooking America. Retrieved November 1, 2015. 4 : Cream soups|Cuisine of the Southern United States|Crab dishes|Fish and seafood soups |
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