She Crab Soup

By carvalhohm

Ingredients

• 2 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 1/2 cups half and half cream
• 4 teaspoons finely-grated onion
• 3/4 teaspoon Worcestershire sauce
• Salt and white pepper to taste
• 1/4 teaspoon ground mace
• 1/4 teaspoon red (cayenne) pepper
• 1/4 teaspoon grated lemon zest (rind)
• 1 1/2 pounds flaked blue crab meat*
• 3 tablespoons dry sherry
• yolks from 2 hard-cooked eggs, crumbled
• 1 tablespoon finely-chopped fresh parsley leaves

Details

Servings 4
Adapted from webmailb.netzero.net

Preparation

Step 1

In a large, heavy pot over low heat, melt butter; add flour and blend until smooth. Slowly add milk and half and half cream, stirring constantly with a whisk; cook until thickened.

Add onion, Worcestershire sauce, salt, white pepper, mace, cayenne pepper, and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crabmeat and crab roe or crumbled hard-cooked egg yolks; simmer, uncovered, for 5 minutes (if the soup appears about to boil, remove the pan from the heat for a minute or so, then return). Remove from heat and add sherry, stirring to mix. Let sit for 3 to 4 minutes before serving.

To serve, pour the soup into individual heated soup bowls, dividing the crabmeat equally into each bowl. Garnish with crumbled egg yolks and parsley. Serve immediately. Yields: 4 servings

* If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, king, or rock crab may be substituted.