Executive Chef Steven Lusby has pioneered a new way to serve 82 Queen's award-winning She Crab Soup to integrate traditional Lowcountry cuisine with southern hospitality. Rather than serving the soup base with lumps of crab meat throughout, he clusters the crab meat, roe, and carrots in the middle of the bowl and pours the soup base around it. A drizzle of sherry is added on top and micro greens crown the crab meat cluster, keeping the same great recipe but with a better visual presentation that "you eat with your eyes first."

1. If the Crown Fits…
82 Queen has spent the last 32 years perfecting the culinary trademark of the
Lowcountry, and the last decade serving the “Best She Crab Soup” according to
Charleston City Paper’s annual contest; but, change is good.
Executive Chef Steven Lusby has a theory, “You eat with your eyes first, food should
look as good as it tastes.” The award winning recipe has not changed; Chef Lusby simply
pioneered a new way to serve She Crab Soup.
In order to integrate traditional Lowcountry cuisine with southern hospitality, a cluster of
lump crab meat, roe and carrots are served in the middle of the bowl and the soup base is
bored in around the cluster. Sherry is drizzled on top and the cluster of crab meat is
crowned with local micro greens. Same great recipe, great new look.