Here are 2 different She-Crab Soup recipes. If Purchasing your crabs whole, look for the first small set of feelers to be feathery (indicating a she-crab, he-crabs have a larger and hard shell on these feelers). The eggs add an extra richness and flavor to this soup.

She-Crab Soup

1 tablespoon butter
1 quart milk
½ cup cream, whipped
few drops of onion juice
1/8 teaspoon mace
1/8 teaspoon pepper
½ teaspoon Worcestershire
1 teaspoon flour
2 cups white crab meat and eggs
½ teaspoon salt
4 Tablespoon dry sherry

1. Melt the butter in top of double boiler and blend with flour until smooth.
2. Gradually add the milk, stirring constantly.  Add the crab meat and seasonings.
3. Cook slowly in over hot water for 20 minutes. 
4. Place 1 Tablespoon of Sherry in each of 4 bowls.  Add soup and top with whipped cream.
5. Garnish as desired with paprika or finely chopped parsley.

HINT:  If unable to obtain she-crabs, crumble the yolk of a hard boiled egg into the bottom of the soup bowl.

South Carolina Style She-Crab Soup

1 pound white crab meat
1 pint milk
1 pint cream
½ stick butter
2 teaspoons sherry
1/8 teaspoon mace
2 strips lemon peel (zest only)
¼ cup cracker crumbs
salt and pepper to taste

1. Put milk, mace, and lemon zest in top of a double-boiler over hot water.  Simmer for a few minutes until hot.
2. Add crab, butter, and cream and simmer for 15 minutes.
3. Add cracker crumbs, salt and pepper to taste.  Allow to stand for a few minutes to develop flavors.
4. When ready to serve, add sherry.  Serves 6.