She-Crab Soup
Recipe
- 1 pound lump crabmeat
- 6 tablespoons butter
- 3 tablespoons flour
- 2 cups light cream
- 2 cups milk
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon lemon zest
- ¼ teaspoon mace
- ¼ teaspoon freshly ground white pepper
- yolks of 4 hard-cooked eggs
- 2 tablespoons dry sherry
- paprika
In top of a double boiler, melt butter. Blend in flour. Stirring constantly, add cream and milk, then Worcestershire, salt, lemon zest, mace and pepper. Add crabmeat and cook slowly for 20 minutes. Do not allow to boil; cook just below the simmer temperature level. Remove from heat.
Crumble egg yolks and sprinkle in bottom of individual soup bowls. Stir sherry into soup. Pour into bowls, then sprinkle with paprika.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
DID YOU KNOW?
You can tell the difference of male and female blue crabs not only by the underside of the abdomen, but also by the claw color. Female blue crabs often have bright red-tipped claws while males tend to have blue claws.
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