This She-Crab Soup Recipe is an East Coast classic that came from the wife of one of the largest soft-shell crab producers in the state of Virginia. She uses crab roe in her recipe, however, you'll have to pick your own crab roe as it isn't sold commercially.
Crab roe (crab eggs) is the firm, bright orange mass (and sometimes greenish fat) that is found between the halves of the female crab after the shell has been removed. If you get the greenish fat mixed in with the orange roe, it's "ok" and will not hurt the taste of this dish. The authors of Louisiana Seafood Bible, The: Crabs highly suggest using the raw crab roe instead of using the roe picked from boiled crabs in this unique She-Crab Soup recipe...
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