Is it a controversial statement that I think she-crab soup is unnecessarily gendered? Yes, it’s true that traditionally, this coastal delicacy employed only female crabs for their rich vermilion roe, giving it the edge over comparatively lean he-crab soup. In the current modern era, however, when we’re talking about a vegan version that uses neither sex, the designation makes no sense. They-Crab Soup is the only fitting moniker for this southern staple, if you ask me.

Originally created for President William Howard Taft who was a known fan of turtle soup, an even more antiquated dish that has mercifully disappeared from menus since, this crabby variation has a lot in common with what we would recognize today as a chowder or bisque. What sets it apart is the use of white rice as a thickening agent, creating a voluptuous texture without the need to hammer in the heavy cream. There’s a hint of tomato for ample umami, the warmth of smoked paprika for depth, and the standard sort of mirepoix to hold down the fort. It’s a fool-proof combination that’s an easy win for any diner; even a president.

Specifically for my recipe renovation, shredded oyster mushrooms replace crabs of any gender with ease. When pulled apart by hand, they mimic the delicate strands of shellfish remarkably well, soaking up the briny broth like they were born for the task. A touch of kelp granules and capers lends an unmistakable oceanic briny kiss to complete the effect. What emerges is a soup that honors the spirit of the original without clinging to its baggage. Built on technique and balance, not biology, it succeeds for the same reason the original did: it’s deeply comforting and undeniably delicious. Call it what you like, but once you taste it, the argument feels beside the point.

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Yield: Makes 6 Servings

They-Crab Soup

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Enough with the he said, she said arrangements! They-Crab Soup is the savory, plant-based, and genderless solution to all your seafaring soup needs. Oyster mushrooms stand in for shellfish without missing a beat, creating an equally rich yet somehow less heavy take on the classic chowder.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 4 Tablespoons Vegan Butter
• 2 Shallots, Diced
• 1 Carrot, Diced
• 2 Stalks Celery, Diced
• 1/4 Red Bell Pepper, Diced
• 1/2 Cup Dry White Wine
• 1/4 Cup Dry Long Grain White Rice
• 2 Tablespoons Tomato Paste
• 1 Teaspoon Capers with Brine
• 1 Teaspoon Kelp Granules
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon Hot Paprika
• 1/2 Teaspoon Celery Seeds
• 1/4 Teaspoon Ground White Pepper
• 1/8 Teaspoon Ground Nutmeg
• 4 - 5 Cups Vegetable Stock
• 8 Ounces Oyster Mushrooms, Shredded
• 1 Tablespoon Olive Oil
• Salt, to Taste
• 1/2 Cup Plain, Unsweetened Non-Dairy Milk
• Fresh Parsley, Minced

Instructions

1. In a large saucepan over medium heat, melt the vegan butter. Add the shallots, carrot, celery, and bell pepper, sautéing for 5 - 8 minutes, until softened and aromatic. Deglaze with the white wine, scraping the bottom of the pan with your spatula to make sure nothing sticks. Cook for about 3 minutes to let some of the alcohol evaporate.
   
2. Stir in the white rice, tomato paste, capers, kelp, both types of paprika, celery seeds, white pepper, and nutmeg. Mix well to incorporate, taking care to beat out any errant lumps of tomato paste. Pour in 4 cups of vegetable stock and bring to a boil. Reduce the heat to medium low and simmer for 15 - 20 minutes, until the rice is fully cooked and very soft.
   
3. Meanwhile, prepare the mushrooms. Shred them by hand and if needed, cut them into smaller lengths that will fit comfortably on a spoon. Toss with olive oil and season lightly with salt. Spread them out on an air fryer rack lined with foil in as even a layer as possible. Air fry at 370 degrees for 10 minutes, stirring halfway through, until lightly crisped around the edges.
   
4. When the soup is done cooking, carefully transfer it to your blender. You may need to blend in batches, depending on the capacity of your machine. Puree until completely smooth, then return it to your saucepan. Add the non-dairy milk and half of the cooked mushrooms. Return to a simmer, then turn off the heat. Add salt to taste, and incorporate more stock if desired for a thinner texture.
   
5. Ladle into bowls and top with the remaining oyster mushrooms. Finish with a pinch of fresh parsley and enjoy hot.
   

Notes

To simplify the spices, you can replace both types of paprika, celery seeds, and white pepper with 2 teaspoons Old Bay Seasoning.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Frontier Natural Products, Organic Ground Smoked Paprika, 16 oz (453 g)
• 
  Starwest Botanicals, Organic Kelp Powder, 1 lb (453.6 g)
• 
  Napoleon Nonpareil Capers, 8 Ounce

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 180Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 22mgSodium: 565mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.