She-crab soup, a Lowcountry specialty, is renowned for its bright yellow hue, traditionally coming from crab roe. However, ethical concerns over blue crab harvesting necessitate alternatives.
Due to rising costs and ecological implications, many cooks are opting for lump crab meat derived from male crabs instead of the rarer and more expensive female crabs.
Claw meat, though more intense in flavor and lower in price, can be an excellent substitute in she-crab soup, allowing for both savings and satisfying crab taste.
To make she-crab soup budget-friendly, one can substitute claw meat for half of the lump meat, enjoying the best of both flavor and cost.
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