Why Is It Called She Crab Soup? Uncovering The History And Naming Of This Charleston Classic

She crab soup is a rich, creamy soup made with crab meat, crab roe, sherry, and other ingredients. With its decadent flavor and smooth texture, it’s a cherished specialty of the Lowcountry region of South Carolina. But where did this soup get its unusual name?

The Link Between She Crab Soup And Female Crabs

The name “she crab soup” refers to the use of meat from female crabs specifically egg-bearing female blue crabs in traditional recipes. In the early 1900s when the soup originated, male crabs were known as “jimmies” while mature, egg-bearing females were called “she crabs” or “sooks”.

Female blue crabs were favored for she crab soup because of their delicate meat and the treasured orange crab roe found inside their shells. The roe lent the soup its signature color and rich taste. Historically, she crab soup recipes called for using both crab meat and crab roe from female crabs.

So the term “she crab” in the name refers to the crab’s sex rather than its name. It indicates that female crabs, not males, are used to make the soup. The roe is vital to she crab soup’s identity.

She Crab Soup Was Invented In Charleston

She crab soup was created in Charleston, South Carolina in the early 20th century. It’s commonly accepted that the soup was first made by African American chef William Deas.

Deas worked as a butler and cook for Charleston mayor R. Goodwyn Rhett in the 1900s. When President William Howard Taft visited Charleston, Deas wanted to prepare a local seafood soup to serve him.

Knowing Taft enjoyed turtle soup, Deas set out to make a crab version. He made a simple crab soup more elaborate by adding crab roe, which gave it a new orange color and richer flavor. Taft loved the inventive soup, and a Charleston classic was born.

Charleston cooks and restaurants later refined the recipe. It became a signature lowcountry dish served in fine dining establishments.

Why Use She Crab Over Other Crabs?

Female blue crabs lend she crab soup its distinctive identity for a few key reasons:

• Delicate meat – The meat from female crabs is lighter and more delicate than males. It blends smoothly into the creamy base.

• Roe – Orange crab roe adds rich flavor, texture, and color that male crabs lack. Roe is essential to traditional she crab soup.

• Availability – In the early 1900s, using egg-bearing female crabs for soup was commonplace in Charleston.

• Tradition – Recipes specify “she crab” meat to follow the original Charleston style soup. Using females preserves its heritage.

So she crab soup gets its name from the long-standing tradition of using female crab ingredients to create its signature taste and color.

Modern Versions Vary In Authenticity

These days, you may find “she crab soup” on menus that doesn’t strictly follow the original recipe. Some versions use pasteurized crab meat from either sex. Others swap in seafood like lobster for a portion of the crab.

To cut costs, some recipes skip the crab roe entirely. But without roe, the soup loses its hallmark color and richness. Leaving out this key ingredient deviates from the soup’s origins.

For an authentic she crab soup experience, look for versions made with fresh female blue crab meat and roe. This honors the soup’s roots and traditions in lowcountry South Carolina cuisine.

The Evolution Of She Crab Soup Over Time

While she crab soup originated in Charleston in the early 1900s, the recipe has evolved over the decades:

• 1900s – First created by William Deas with female crab meat, roe, and simple ingredients like milk, butter, and sherry. Served to President Taft.

• 1920s-1930s – Refined as a upscale restaurant dish in Charleston, often finished with a splash of sherry at the table.

• 1980s-1990s – Popularized nationally by southern cooking celebrities like Paula Deen. Publishes recipes spread awareness.

• Today – Sometimes simplified with pasteurized crab, or made without roe. Honoring tradition depends on the chef.

From its inception as Mayor Rhett’s private dish to a modern American classic, she crab soup has come a long way while maintaining its Lowcountry soul.

Why The Name Has Stuck Through Generations

Despite some modernized versions, the name “she crab soup” endures for several reasons:

• It pays homage to the soup’s origins and original recipe using female crab.

• The name sets consumer expectations that it will contain crab roe and have an orange hue.

• It differentiates the soup from other crab soups made with different crab varieties.

• It evokes the soup’s roots in historic Charleston and traditional Southern cooking.

• Changing the commonly accepted name could cause confusion among patrons familiar with the soup.

For more than a century, she crab soup’s unusual name has called out its signature ingredients and distinguished it from other dishes. The name has become an integral part of this soup’s identity, signaling its lowcountry heritage.

How Other Regions Make Their Own Versions

Charleston may have originated she crab soup, but other regions have put their own spin on the concept over the years:

• Maryland – Uses meatier blue crab instead of Charleston’s petite, flakier crab. Often includes vegetables like potatoes and carrots.

• Virginia – Blends the roe into the broth for a thicker texture. Uses cream and dry sherry.

• New England – Replaces crab roe with lobster meat or fish stock. Might use brandy in place of sherry.

• Midwest – Utilizes pasteurized crab meat and imitation roe. Stretches the soup with added rice or cream.

• West Coast – Swaps in Dungeness crab and finishes with dry vermouth or white wine. Less focus on authenticity.

So while you can find she crab soup on menus nationwide, the Lowcountry still does it best to preserve this historic namesake dish.

Key Takeaways On The Origins Of The Name

• She crab soup’s name comes from using meat and roe from female “she” crabs rather than males. The roe is vital.

• It was created in the early 1900s in Charleston and refined as an upscale restaurant dish.

• The name has endured for generations, signaling the soup’s Lowcountry roots.

• Some modern versions deviate from tradition by using other crab varieties or skipping the crab roe.

• For an authentic she crab soup experience, look for the use of female blue crab and roe.

Next time you see she crab soup on a menu, you’ll understand the story behind the peculiar name. Trying this Charleston delicacy can transport your tastebuds back to the soup’s origins over a century ago.