82 Queen’s- How to Make She- Crab Soup
82 Queen’s Spice and Flavoring Mix on https://www.82queen.com/product-page/can-of-she-crab-soup-mix
In 1982, three restauranteurs wanted to make a uniquely Charleston dining experience with local, fresh cuisine and gracious hospitality. They had the perfect setting of three buildings in a garden courtyard, but couldn’t agree on a name for the restaurant. With pressure in opening the spot to the public and really beginning their venture, they eventually just decided to name it the address of the building, 82 Queen! Wanting to expand their dishes with the tastes that permeated the area and surrounding locations rich with culture, they began starting a fusion of dishes inspired by the African, French, Caribbean, and Anglo-Saxon tastes which led to the rise of a previously unnamed palette, now named the Lowcountry Cuisine! As a thirty-nine year old business, 82 Queen is still a primary hotspot for indulging the unique Lowcountry cuisine that they crafted.
Steve Kish, the founder of 82 Queens was originally from Pittsburgh. Kish has been in the Lowcountry cuisine and hospitality service for 39 years and is very highly regarded in the Charleston community. He is a founding member of the Chef Association and more.
Steve Stone is the executive chef, and he is truly a Charlestonian. After high school, Stone attended culinary school at Johnson & Wales University in Charleston. He started his career as the executive chef for 82 Queen in 1991, and after taking a leave of absence and creating many relationships with local farmers, he returned to 82 Queen in 2015.
They have many favorites, including their She-Crab Soup. You can make 82 Queen’s award winning she-crab soup from home now with their spice and flavoring mix shipped right to your door. To make it without the mix, we’ve included a recipe for you to follow right here!
What you will need:
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1 stick plus 2 tablespoons butter divided
1/2 cup flour
3 cups milk
1 cup heavy cream
2 cups fish stock or water and fish base
1/4 pound crab roe
1 pound white crabmeat
1/4 cup sherry wine
1 tablespoon Tabasco Sauce
1 tablespoon Worcestershire sauce
Instructions:
Lightly sauté celery, carrots and onion in 2 tablespoons butter. In a separate pot, melt remaining 1 stick butter; stir in flour to make a roux. Whisk in milk and cream until smooth. Bring to a boil. Add sautéed vegetables and remaining ingredients; simmer 20 minutes. Garnish with sherried whipped cream.
This recipe can be found at https://www.greatamericanpublishers.com/blog/82-queens-she-crab-soup/