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Crab Soup

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Crab Soup



2 hard-cooked eggs                           

3/4 pound crab meat

(Continued Below)

2 tablespoons butter                           

2 cups light cream

2 tablespoons flour                             

1 cup Sherry or Maderia

Grated rind of 1/2 lemon                     

2 teaspoons Worcestershire sauce

1 1/2 quarts milk, scalded                   

Salt and Pepper (to taste)


Mash yolks of eggs to a paste with butter, flour and grated lemon peel. Place in a soup pot. Chop and mix in egg whites. Add hot milk. Cook 4 to 5 minutes over low heat, stirring constantly. Flake crab into small pieces and add cream. Bring just to the boiling point, still stirring. Add wine and Worcestershire sauce; season to taste with salt and pepper. Reheat but do not permit to boil. Serve at once.

                                                                      Makes 8-10 cups

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