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She-crab soup
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| Artist: |
_ |
| Categories: |
Crab, Seafood, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Butter | | 1
| tsp | Flour | | 1
| | Qt. Milk | | 2
| cup | White crab meat and crab | | | -eggs | | | Few drops of lemon juice | | 1/8
| tsp | Mace | | 1/8
| tsp | Pepper | | 1/2
| tsp | Worcestershire sauce | | 1/2
| tsp | Salt | | 4
| tbsp | Dry Sherry | | 1/4
| pint | Cream, whipped |
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Procedures:
| 1 | Melt butter in top of double boiler and blend with flour until smooth. | | 2 | Add the milk gradually, stirring constantly. | | 3 | To this add crab meat and eggs and all seasoning except sherry. | | 4 | Cook slowly over hot water for 20 minutes. | | 5 | To serve: place 1 tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream. | | 6 | Sprinkle with paprika or finely chopped parsley. | | 7 | Serves 4 to Note: if unable to obtain she crabs, crumble yolk of hard boiled eggs in bottom of soup plates. |
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