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May 22, 2005

She Crab Soup

"She-crab" is much more of a delicacy than "he-crab", as the
eggs add a special flavor to the soup. The Street vendors make
a point of calling "she-crab" loudly and of charging
extra for them.

1 tbsp. butter
1 qt. milk
1/4 pt. cream, whipped
Few drops onion juice
1/8 tsp. mace
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1 tsp. flour
2 c. white crab meat & crab eggs
1/2 tsp. salt
4 tbsp. dry sherry

Melt butter in top of double boiler and blend with flour until
smooth. Add the milk gradually, stirring constantly.
To this add crab meat and eggs and all seasonings except sherry.
Cook slowly over hot water for 20 minutes.
To serve, place 1 tablespoon of warmed sherry in individual soup
bowls, then add soup and top with whipped cream. Sprinkle
paprika or finely chopped parsley on top. Secret: If unable
to obtain "she-crabs", crumble yolk of hard-boiled eggs in bottom
of soup plates. Serves 4 to 6.

Contributed to our recipe list by Lucky.

Posted by Willie Crawford at May 22, 2005 04:06 AM

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