She-Crab Soup
Yield: 8 servings
She-Crab soup
Ingredients:
2 Tbsp. butter
1½ tsp. all-purpose flour
1 qt. whole milk
1 lb. lump crab
½ tsp. mace
½ tsp. Worcestershire sauce
Dash or two Tabasco sauce
Salt and pepper to taste
8 Tbsp. dry sherry, warmed
2-3 large egg yolks, hard-boiled and crumbled
Fresh parsley, chopped (for garnish)
Old Bay Seasoning
Preparation:
In the top of a double boiler, melt butter. Sprinkle in flour, stir until butter and flour are smooth. Add milk gradually; stirring constantly. Add crab, mace, Worcestershire sauce, Tabasco sauce, salt and pepper. Cook over hot water for 15 to 20 minutes. To serve: place 1 Tbsp. of warm sherry and some crumbled egg yolk into each individual soup bowl then top with ladleful of crab soup. Do not stir! Garnish with chopped parsley and Old Bay.
