{"id":14380,"date":"2024-11-07T09:00:00","date_gmt":"2024-11-07T14:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=14380"},"modified":"2025-06-19T08:15:35","modified_gmt":"2025-06-19T12:15:35","slug":"she-crab-soup","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/she-crab-soup\/","title":{"rendered":"She-Crab Soup"},"content":{"rendered":"\n\n\n\n\n
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.<\/p>\n\n\n\n
Crumble egg yolks and sprinkle in bottom of individual soup bowls. Stir sherry into soup. Pour into bowls, then sprinkle with paprika.<\/p>\n\n\n\n