South Carolina boasts one of the more unique and upscale recipes to make the list in she-crab soup. While this particular dish is also found in states like Georgia and Virginia, South Carolina has mastered the preparation of this rich, savory soup. The creamy pot au feu, similar to a bisque, features a base of heavy cream, fish stock, Atlantic blue crab meat, crab roe (crab eggs), and a dash of dry sherry wine. With crab eggs being one of the defining components of the dish, the soup's 'she-crab' name makes all the sense in the world.
While some might be wary of crab eggs in their soup, the roe provides the necessary saltiness to balance the creaminess of the dish. Many servers of this South Carolina classic also serve she-crab soup with rice, onions, shallots, and additional seasonings to help accentuate the flavors of the crab and thicken the meal out.